肚丝 (dǔ sī) literally means 'stomach threads' — 肚 (dǔ) refers to the stomach or tripe (the edible lining of a cow’s or pig’s stomach), and 丝 (sī) means 'thread' or 'shred', indicating the fine, string-like strips into which the tripe is cut. This term specifically denotes shredded, cleaned, and often blanched or stir-fried beef or pork tripe, commonly used in Chinese cuisine for its chewy texture and mild flavor.

肚丝 appears frequently in cold appetizers, hot-and-sour soups, and quick stir-fries, especially in northern and Sichuan cooking. It is valued both for its textural contrast and as a relatively affordable offal ingredient. Though it sounds unappetizing to some English speakers, it is widely enjoyed in China and considered nutritious — rich in collagen and protein. The word is always used as a noun and never as a verb or adjective; it is neutral in register but more common in culinary contexts than in everyday conversation.