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 ...

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 ...

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.

Now, to tripe. I was brought up in the Midlands, and one of my father¹s weekly treats was a plate of tripe in onion sauce. Now, I have to be honest here, I have never cooked tripe. I can remember ...

Most often it is gently braised to soften it. In Cantonese cuisine, tripe is braised with a raft of intense ingredients, including ginger, Shaoxing rice wine, garlic, and fermented bean curd, ...

The 'Sagra del fagiolo del Taburno' festival in Campoli will conclude tomorrow, an event organized by the Pro Loco that has ...

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 ...

Not an expert on Caribbean food? Don't beat yourself up — the region has 26 countries, half a dozen official languages and ...

Broad beans are at their best from the end of May through to mid-July, when the pods are pale green and soft and the beans are still small. Only brief steaming or cooking is required when broad ...