Beef tripe processing is commonly a two-step process using centrifuges in series wherein; the tripe is scalded and blanched with significant amounts of warm/hot water in the first centrifuge; and then refined in a second centrifuge by hot water and steam. An estimated 50% of the water used in tripe processing could be saved by a single reuse of the water from the refining centrifuge, thereby removing the need for raw water in the first step of the process. In order to test this, AMPC developed a project entitled ‘A.ENV.0137 Tripe Wash Water Reuse’ involving a trial at a large beef plant to assess the merit of the proposed water saving innovation.