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Look in http://www.nutritiondata.com/facts/beef-products/3483/2 Apparently, tripe has relatively low cholesterol, and a good distribution of saturated v unsaturated lipids etc. My own personal experience with tripe soup (an eastern Mediterranean staple) is that when I cook tripe, practically no fat globules float up to the surface to be skimmed. The lipids table in the webpage above indicates why.
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