Tripe is part of many delicious dishes, but most people who haven't tried it are unfamiliar with it. Here's where it comes ...

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 ...

I’ve enjoyed countless bowls of tripe soup during my visits to Croatia and Czechia. You might not know this, but tripe soup ...

Tripe is often added to soup dishes where the broth may also make it easier to consume. Tripe, the stomach lining of ruminant ...

Add butter and cheese and pepper. Tip the pap into a lightly oiled glass dish and flatten with a wet spoon. Slice pap and serve with tripe. Garnish with parsley.

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 ...

Clean, wash and boil the tripe until softened to your liking. Fry the onion in little oil with jeera seeds, star anise, hing and bay leaves. Add turmeric, dhania jeera powder, ginger and garlic ...

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 ...

His favourite way of eating it, with vinegar and black pepper, makes for a light summer dish, he said. In fact, sales of tripe at his shop go up in the summer. "To me it is just the same as eating ...

The editors at Eater LA dine out several times a week, if not per day, which means we’re always encountering standout dishes ...

For a milder tasting offal, look for heart, sweetbreads or tripe. It isn't always easy to ... pâtés will keep for a few days. Other cooked dishes such as stews should be eaten within two days.