Tripe is a meat that comes from the stomach lining of beef, hog, sheep, and other ruminant animals. Although it is often dismissed as waste, tripe is an inexpensive and sustainable source of ...

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

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 ...

Why is your timeline filling up with tripe? While some would argue Twitter is usually full of rubbish, this time it's the real thing, as #WorldTripeDay is trending. Once a kitchen staple ...

Put the tripe into a saucepan with a quarter cupful of water, with the lid on, place on the hob for 8-10 minutes approx. Discard the liquor in the pot, add the sliced onion and cover with cold milk.

Put the tripe into a saucepan, cover with water and a lid, then bring to the boil then simmer for around 1 hour (approx.). Discard the liquor in the pot, add the sliced onion and cover with cold ...

Embark on a culinary journey through the world's most unusual delicacies and discover how food reflects culture and heritage.