Honeycomb Tripe Weight:450g Also known as the eye

Also known as the eye fillet

Origin: New Zealand

Meltique Ribeye uses the 'Pique' method to introduces fats into the meat to enhance its flavor and tenderness

Cooking methods: Braise

Honeycomb Tripe Weight:450g Also known as the eyeHoneycomb Tripe comes from the 2nd stomach lining of the cow. It's the most tender and flavored among the 3 different type of Tripe. Tripe is used in many cuisines, often in tripe soup such as in the Thai noodle soup pho, Mexican menudo and the Cajun andouille sausage are some dishes made with tripe. Because of its tough consistency, tripe requires long cooking. Cooking Method: Braise, Slow Cook