A variant or alternative form of calipash, which is the green fatty substance found under the shell of a turtle, used in cooking.
From Malay kalapas or similar source, variant of calipash; entered English in the 17th century through trade contact with Southeast Asia and culinary terminology.
Turtle soup was once considered such a luxury delicacy that the different parts had distinct names—calipeva vs. calipash—showing how food language becomes specialized when something is rare and valuable.
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