Tripe is undoubtably one of the best proteins you can offer your dog. It is an undisputed superfood that’s loaded with beneficial digestive enzymes, essential fatty acids and healthy probiotics. All of which can lead to improved skin and coats, cleaner teeth and an end to debilitating digestive disorders. Additionally, it is a flavour adored by dogs due to its strong meaty taste, which appeals to their inner carnivore.
Tripe is the edible stomach lining of grazing animals. Raw feeders typically use beef tripe, but tripe may come from other ruminant sources such as sheep or deer. Although tripe is classed as an acquired taste in humans, dogs love it! There should be a difference however in tripe for us and for our dogs. Humans consume washed tripe, which is thoroughly cleaned – however this type of tripe offers little nutritional value to dogs.
Green tripe is tripe in its completely natural form, which is what we opt for when feeding it to our dogs. Green tripe is typically varying shades of brown, however, sometimes may have green tinge in grass fed ruminants – hence the name.
What are the Benefits of Green Tripe?
Natural Probiotic
Green tripe contains an abundance of commensal bacteria, which support a strong microflora in healthy dogs, with the most important being Lactobacillus acidophilus, which is often utilised as a main ingredient in probiotic supplements. These bacteria help prevent unwanted pathogens from proliferating and causing health issues, which can aid with relieving those debilitating digestive disorders.
The increased amount of live, digestive enzymes in raw green tripe aid with the breakdown and absorption of essential nutrients.
Complete Protein Source
This highly digestible, complete protein source provides all the essential amino acids required for building muscle and tissue repair. Tripe is also packed with essential nutrients, such as calcium, iron, magnesium, selenium, vitamin C, and Omegas 3&6. In fact, tripe itself is more nutrient dense than muscle meat.
Lower Fat Content
Tripe is also naturally lower in fat, making it a good option for dogs who need to lose weight. This makes it a suggested protein for dogs suffering with pancreatitis, where low fat diets and weight management is important.
Lower in Phosphorous
Green tripe is naturally lower in phosphorous, making it a suitable protein choice for dogs with chronic kidney and liver conditions.
Fermented Vegetation
The crinkled appearance of tripe provides a large surface area for beneficial bacteria when cattle are digesting grass and roughage, this means that green tripe has small bits of fermented vegetation matter within these crinkles, providing a highly bioavailable form of nutrients.
Boosts Skin Condition
A recent study (Hemida et al., 2021) highlights the potential of raw tripe, when provided in puppyhood, to reduce the likelihood of developing signs of skin allergies as your dog ages. This demonstrates one of the many the lifelong advantages to your pup that starting a raw diet can provide.
Product Focus: 80/20 Beef and Tripe
Our 80/20 Beef and Tripe is carefully crafted from: 80% British beef (beef tripe, beef with bone, beef heart, beef liver, and beef kidney) and 20% fresh seasonal vegetables and natural herbal supplements (carrots, cauliflower, cabbage, broccoli, kelp, turmeric, milk thistle, dandelion, nettle leaf, alfalfa, spirulina, thyme). Each recipe also contains a dash of free-range eggs, milled flaxseed and wheatgerm for good measure. This variation of our 80/20 range also comes in the puppy range, which is produced as a finer mine, and is a great way to introduce your pup to raw food!
In addition, our beef and tripe meal is our lowest fat product (6.42%), which makes it a popular choice for owners wishing to help their dogs lose weight, and supporting dietary restrictions from health conditions.
References
Hemida, M., et al. (2021) ‘Puppyhood diet as a factor in the development of owner-reported allergy/atopy signs in adult dogs in Finland,’ Journal of Veterinary Internal Medicine, 35(5),2374-2383. DOI: https://onlinelibrary.wiley.com/doi/10.1111/jvim.16211
Lucy James, BSc (Hons) Bioveterinary Science