Combining tender tripe and trotters with savoury bacon, aromatic spices, and vibrant vegetables, this dish will surely impress your loved ones. With its rich flavours and textures, Portuguese lamb ...

Eevery once in a while, I pig out on tripe. Before you turn your nose up at it, realize that it’s a staple at dim sum places all over the U.S. and commonly added to pho. And, of course, it’s swimming ...

Tripe is one of those things that can be quite divisive – for some people, it's a delicacy, and for others, it can be quite revolting. It is, after all, the edible lining of an animal's stomach ...

Place the tripe in a large saucepan and cover with cold water. Bring to the boil and cook for 5 minutes, then drain and set aside. Preheat the oven to 150°C. Heat a drizzle of oil in a large, ...

I can't believe my editors are letting me publish this tripe, but October 24 marks the international day dedicated to celebrating the preparation, cooking and consumption of stomach lining. That's ...

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Home cooks are finally tackling tripe, turning the once-intimidating beef stomach lining into an everyday ingredient. The cut is finding its way into more kitchens as part of a broader shift toward ...