Jelly ear or Tripe fungus

The fruiting body is ear-shaped, cup-shaped or wavy, 2–10 cm across, attached sideways to the substrate. The inner (lower) surface is smooth, dark grayish-violet to brown. The outer (upper) surface is paler, with a fine felty down. A young body is gelatinous and springy; when it dries it turns hard and dark, and when wet it regains its shape and elasticity.

The fruiting body is a flattened, side-attached bracket, 3–7 cm (sometimes up to 10) across. The upper surface is gray-brown to dull grayish, with distinct concentric zones and a hairy/bristly coat, often with a film of green algae. The edges are wavy, rounded in young ones and often cracked in mature ones.

The spore-bearing layer is on the lower (concave) surface of the fruiting body, smooth or with barely visible wavy folds. Spore print white.

The lower (concave) surface is strongly folded and convoluted, reddish-brown or violet-brown, gelatinous. The folds radiate out from the point of attachment. The spore print is white.

There is no stem, or it is very short and lateral, a small bump at the base of the cup. The body is attached directly to tree bark or wood.

There is no stem, or it is very short and lateral. The fruiting body is attached by its side to the substrate with a broad base. Several bodies often merge into a shared colony.

The flesh is gelatinous, translucent brown, very elastic when moist — it bends rather than breaks. When dried it shrinks 5–10 times in volume and becomes as hard as leather. Fresh, it keeps 2–3 days in the fridge.

The flesh of young mushrooms is gelatinous and springy; when it dries it becomes hard and leathery, and when soaked it regains its shape (like the jelly ear). Old fruiting bodies harden and darken irreversibly.

The smell is faint, neutral, with no distinct notes. The taste is bland — the mushroom takes on the flavor of seasonings and sauces.

The smell is faint and neutral. The taste is bland — the mushroom soaks up the flavor of the seasonings.