and one of my father¹s weekly treats was a plate of tripe in onion sauce. Now, I have to be honest here, I have never cooked tripe. I can remember, almost as if it was yesterday, the smell of ...

I recently bought about a kilo of honeycomb tripe, which looked very good. I cooked it the usual way. However, on tasting it, I could detect the distinct flavour of Janola. I recall reading that ...

Put the tripe into a saucepan ... We know that you love to cook, and we wanted to provide you with a searchable recipe database that would give you access to our archive of recipe content from ...

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 ...

Tripe is a meat that comes from the stomach lining of beef, hog, sheep ... It requires a longer cooking time than some other meats to soften the texture and to better absorb the nutrients.

By that time, the cow stomach is already in the ... “If it’s not cooked enough, it’s rubbery,” Alvarez says of the tripe, which he gets from a food distributor in 10-pound packages.

After all, translated from Spanish, guatita means “little belly,” in reference to the beef tripe that typically ... “My everyday cooking has obviously changed, incorporating Japanese ...