Ask The Expert: Green Tripe | Ziwi Pets
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1-19-2018 Ask The Expert: Green Tripe by Jodie Gruenstern, DVM,CVA

From the ZIWI website:

Every ZIWI® Peak Recipe contains cold-washed green tripe!

Why this Ingredient?

“Cold-washed” Retains the Beneficial Nutrients

Never bleached, scalded nor steamed

Natural Source of Vitamins, Minerals and Amino Acids

Optimizes energy and vitality

Aids in muscle development

Enhances Palatability

Great for picky dogs or cats!

Easily Digested

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Good choice for pets with “sensitive stomachs”

 

What is Tripe?

Historically and culturally tripe is in the offal category of ingredients, one of many organs which are eaten for nutritive benefits and flavor. Tripe is the lining of a ruminant’s stomach. Ruminants have unique, four compartment stomachs. The forestomach is involved in a lot of churning and fermentation of ingesta. Ruminants like cows, sheep, and deer can bring some of this ingesta, back up into their mouths for re-chewing. This material is called the “cud”. It is further mixed with salivary enzymes for an additional breakdown. The ruminant stomach is an amazing fermentative vat. Cultures of people have eaten this organ fresh or preserved it frozen to later consume for nutrient and probiotic benefits.

What is the Benefit of Feeding Tripe to Carnivores?

The bacteria and healthy yeast present in this fermentative vat can be a huge asset to the immune system due to their involvement in the production of important vitamins, minerals and other enzymatic processes which are necessary for a strong defense system. Enhancement of immune function is necessary for quality and longevity of life.

Ruminants are prey and our canine and feline pets are predators. These little carnivores can benefit from the ingestion of good bacteria (probiotics) from the stomach of a prey. Pet food manufacturers who attempt to mimic nature the best they are able, do a great service for the pets who consume their food.

Many pets have compromised immune systems due to the inheritance of a genetic disease, antibiotic treatments or heavy use of antiseptics, damage to mucosal linings due to environmental exposures such as herbicides and pesticides, the repetitive use of processed, high starch foods, and more. Our society continually exposes our little carnivores to toxins, nutritional excesses, and deficiencies.

The consumption of tripe which is rich in probiotics, enzymes, and a whole food source of vitamins and minerals can help fill in nutritional gaps, assist with proper digestion and detoxification processes.

ZIWI® Peak Tripe

ZIWI unique air drying process allows tripe nutrients to survive the manufacturing process. The presence and importance of tripe nutrients, such as vitamins, minerals, and amino acids are found in all ZIWI Peak recipes. When most processed diets rely on only synthetic vitamins and minerals to fill in the gaps, it is refreshing to know that ZIWI provides some whole food source vitamins, minerals and amino acids due to the inclusion of green tripe in every product. It is also important to realize that ZIWI matches the source of tripe to the specific meat sources for the product. Many companies promote a meat on the front of the bag only to find that organs from other species are listed in the ingredient panel. Example: ZIWI Peak New Zealand Tripe and Lamb contains lamb tripe and the ZIWI Peak New Zealand Venison contains venison tripe! If you have ever attempted to do a food allergy trial, you know how important this point is!

Many companies utilize chemical flavor enhancers which may have unintended side effects. It is great that ZIWI has chosen to utilize a healthful, natural body tissue to provide flavor enhancement and natural nutrition!

The addition of tripe is what makes ZIWI® Peak diets and treats perfect for daily meals or snacks and as toppers to entice reluctant eaters. The flavor, shape, and size make these products perfect for high-value training bits as well!

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About the Author

Jodie Gruenstern, DVM, CVA graduated from UW-Madison in 1987. She is a certified veterinary acupuncturist and food therapist by the Chi Institute.  She is Vice-president of the Veterinary Medical Aromatherapy Association (VMAA) and member of the AHVMA. Dr. Jodie is the author of “Live with Your...

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Raised Without Added Hormones or Growth Promotants