Product: Argentina BUSTOS Honeycomb Tripe
Carefully selected quality honeycomb tripe from Argentina's BUSTOS — crunchy texture with rich flavour.
Precisely cut to uniform specifications for standardised catering operations.
Professionally blast-frozen to lock in freshness, ensuring consistent quality and texture.
Bulk carton packaging (26.5LB/carton) to meet B2B customers' volume purchasing needs.
About the Product:
Charm Power brings you honeycomb tripe from the Argentina BUSTOS brand. Cut from the beef stomach, honeycomb tripe takes its name from its distinctive coin-like honeycomb pattern. Crunchy and springy with a distinctive flavour, it is an ideal ingredient for many classic Chinese dishes and especially prized in Cantonese cuisine. As one of Argentina's leading meat producers, BUSTOS guarantees outstanding quality. We use advanced blast-freezing technology to lock in the freshness and nutrients, ensuring the product arrives at your kitchen in peak condition.
Product Specifications:
| Item | Description |
| Product Name | Honeycomb Tripe |
| Brand | Argentina BUSTOS |
| Origin | Argentina |
| Cut | Beef stomach |
| Packing Specification | Approx. 26.5 lbs/carton (LBS/carton) |
| Product Condition | Frozen |
| Storage | Store in a freezer at -18°C or below |
| Recommended Thawing Method | Thaw slowly under refrigeration at 0–4°C |
Recommended Preparation:
For the best cooking results, we recommend following these standard professional kitchen procedures:
- Thawing: Thaw naturally in a chiller at 0–4°C.
- Initial Preparation: After thawing, wash the tripe thoroughly.
- Blanching: Start in cold water with ginger slices, spring onion and a splash of rice wine; bring to a boil and skim off the foam to remove gaminess and soften the tripe. For a soft, sticky texture, braise or stew at length.
- Ice Bath: Immediately after blanching, plunge the tripe into ice water so it cools and contracts quickly for a springier, crunchier bite.
Crunchy and rich in gelatine, this product is highly versatile across classic and specialty dishes:
- Steamed Tripe with Black Bean Sauce: The dim sum classic — steam the tripe with fermented black beans and garlic until soft, sticky and full of flavour.
- Master-Stock Tripe: Braise until soft and flavourful with a springy bite — a lou mei classic and great with drinks.
- Cold-Tossed Tripe: Cool the cooked tripe and slice; dress with garlic, chilli oil, vinegar and sesame oil for a refreshing appetiser with a chewy crunch.
- Mala Tripe: Toss with mala chilli oil, Sichuan pepper and chilli for a fiery Sichuan-style dish.
- Tripe Claypot: Simmer with daikon, shiitake mushrooms and beancurd sticks into a rich, warming claypot dish.
- Hotpot: A hotpot favourite — springy and full of umami once cooked.
Ordering & Logistics Information:
- Order: Free delivery on orders over $500
- Please contact our sales team for detailed wholesale pricing and payment terms.
- Delivery Service: We provide professional cold-chain logistics and delivery.
