Tripe is a meat that comes from the stomach lining of beef, hog, sheep, and other ruminant animals. Although it is often ...

Tripe, often overlooked and misunderstood, is a culinary delicacy that boasts a distinctive honeycomb texture. While it can be sourced from various animals, it is most commonly associated with beef.

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 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.

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 ...

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 ...