Tripe, the stomach lining of ruminant animals, is often discarded as a by-product of meat. However, it is also used in many cultural dishes as an inexpensive and sustainable source of protein.

Tripe is a type of organ meat made from the edible stomach lining of animals. Here, learn about what tripe is, its nutritional benefits, and how to prepare it.

Tripe is most commonly eaten in dishes like soups, stews, sauced foods, and sausages. Because of its distinctive scent and mild flavor, it’s typically heavily spiced and combined with other ...

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, like many other strong-flavored foods, carries with it a tradition of a certain hardy bonhomie. Angelini started serving tripe when he was the last chef at the late, great Italian luxe ...

Tripe is the lining of the stomach of ruminants. Ruminants’ stomachs have several chambers, each with its own type of lining (only rarely will you come across book tripe and blanket tripe), and ...

Tripe may never develop the American fan club I might wish for it, but that's not such a bad thing. If the squeamish aren't going to partake, there's more for the rest of us.

Join Glen Cove's Feast of St. Rocco for its 50th anniversary, featuring homemade Italian dishes, live music, and a vibrant ...

Uruguayan beef, including tripe, finds favor in China as trade expands China Daily | Updated: 2023-12-19 09:46 ...