We have already noticed that in Tuscany we love offal and entrails, parts of animals less noble, but not less flavourful at all: chicken liver crostini, spleen crostini, pork liver,  buristo, paracore, Florentine abomasum tripe and tripe! Tripe is made with the first three chambers of cow's stomach: rumen, reticulum and omasum: they're not different