Tripe, whether in the Madrid or Galician style, is not only popular in Spain, where it originates, but also around the world ...

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 ...

Put the trotters back into the saucepan with the tripe, barely cover with fresh water ... Feast on delicious recipes and eat your way across the island with the best reviews from our award ...