In the United States, what we might call beef belly is also called a navel or a plate. In the UK, they call it navel end brisket. It's basically the equivalent of a pork belly, but on a beef.

I have had beef belly in Japanese restaurants where it is sliced thinly and then cooked over fire hot and fast and it was delicious. For this recipe, we prepare it very similar to how you would prepare a steak.

The Belly Brisket has lots of delicious beef fat marbling and to get it rendered and super tender just takes a little braising, a little resting, and a little grilling. Just a little context in case you aren't familiar with this cut.

Tripe refers to cow (beef) stomach, but includes stomach of any ruminant including cattle, sheep, deer, antelope, goat, ox, giraffes, and their relatives.