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 ...

In this series, I explore Italy’s cucina povera, the food of the country’s poor people, which is very much in vogue. In this edition, I share my recipe for trippa con fagioli. Forti’s tripe: Fortunato ...

This Italian dish made with tripe, tomatoes, olive oil, and various seasonings and aromatics is actually most delicious when ...

A Sonoran soup exists for every desire and occasion. Soups of wild greens studded with chickpeas, corn and cheese made richer with the addition of milk, thick cream of carrot, earthy bean stews, red ...

It's honeycomb tripe, done Roman-style, but with some surprising subcontinental flavours. “Last year the Swillhouse crew went on a wild trip to Paris, where I noticed a bit of Indian influence in the ...

To modern ears, oysters and tripe sounds like an indulgently luxurious dish. In the 19th century, though, when doctors obsessed over the duration of digestion, the combination was considered healthful ...

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 ...

Tripe is great all on its own but even better when served with pasta. Image credit: Fatti's & Moni's Tripe isn’t everyone’s go-to ingredient, but in South African kitchens, it’s a dish that carries ...

Put the tripe into a saucepan with a quarter cupful of water, with the lid on, place on gas ring for 8-10 minutes approx. Discard the liquor in the pot, add the sliced onion and cover with cold milk.

Tripe is a special kind of food that people either hate or love. There is nothing in between. As I belong to the latter, I regularly cook the traditional držková tripe soup or tripe stew. So while ...

There has always been a dreary little bin of calves’ feet and oxtail and chicken gizzards in the refrigerated meat case of our local grocery store, but what caught my eye recently was a gorgeous, ...