Florentine tripe is one of the most well-known tripe recipes, not only because of its ease of preparation but also for its ...

Due to its high collagen content, tripe is a tougher meat. It requires a longer cooking time than some other meats to soften ...

I can remember, almost as if it was yesterday, the smell of that tripe cooking on the stove. I will not say I would never eat it, but I cannot honestly admit that it is likely in the near future.

Tripe is often cleaned and blanched at the start of cooking to remove any microbes or strong aromas. This involves placing the tripe in a large pan of cold water which is slowly heated to the boil ...

Pour the milk back into the saucepan with the tripe, heat through. Check seasoning, it will take quite a bit of pepper. Serve on a slice of buttered white bread. We know that you love to cook ...

‘Let Them Eat Tripe’ tells the story of Antoine’s, and Tony joined Kerre Woodham for a chat about the recently released book.

Eating hot pot makes for an adventurous dining experience, but not when you've undercooked your beef. Here's how long you ...

I still remember my mother cooking tripe, which is the lining of the pig or cow’s stomach and the sandwiches made with tongue. Cyril Packwood, in his book, Chained on the Rock, describes the ...

Do you ever cook offal? I know that its off-putting for some but I wonder how you cook tripe? I know the Italians have a nice way of doing it and wondered if you could recommend a recipe.

Due to its high collagen content, tripe is a tougher meat. It requires a longer cooking time than some other meats to soften the texture and to better absorb the nutrients. Tripe is an excellent ...

add it to the tripe, and heat through before serving. Sprinkle with generous amount of chopped curly parsley and a knob of butter. Feast on delicious recipes and eat your way across the island ...