Do some people clean tripe with a small amount of bleach?

Answer 1

There is no way tripe, a gastronomic delicacy typical of Rome, would be cleaned with bleach, so don't be fooled that the typical clear color of the animal stomach was whitened prior to human consumption.

Answer 2

It's not really a good idea to bleach tripe at home since it's a process requiring the use of organic acids and peroxide base bleach. Special chemical tests are required to correct ph and insure that the product is free from the bleaching agents.

Most cleaning and bleaching processes are guarded and patented secrets but essentially the meat is first thoroughly washed in big washing machines just like laundry. Tripe is then rinsed to remove any particles of stomach contents. It's then trimmed of any growths or abnormal tissues. A soaking period in an organic acid like citric or acetic (vinegar) tenderises the protein and begins the breakdown of the coloured surface. It's then rinsed in water to remove the acid and the tripe takes on a grey look as opposed to the original green colour.

The trick to make it completely white is a simple one. Just find a good bleaching agent which does not introduce any toxicity in it's own right like as Chlorine would.

The bleaching agent suitable for this is a substance called hydrogen peroxide. This is effectively an oxygen based bleach which decays to water after it's done it's bleaching.

Once the product has been faded to a creamy white any remaining peroxide is neutralised with a weak solution of a non toxic catalyst and then a final rinse removes any catalyst solution.