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

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.

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

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. Feast on delicious recipes and eat ...

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 ...

Add tomato, tripe and curry leaves. Mix well with the spices and cook on medium heat for about 15 minutes. Add the butter beans, stock cube and cook on medium heat for about 15 minutes.

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.

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 ...