These opulent collections of cow parts prominently feature three forms of offal: the small intestines, known as chinchulines; blood sausages scented with cumin; and sweetbreads, or mollejas (shown).

Tripe is the stomach, period. The cow, like other ruminants, has a multi-chambered stomach engineered to digest grass. Each of the four chambers - the rumen, the reticulum, ...

Grains only, referring to the nixtamal, or without tripe, as though boiling the cow stomach, but omitting it from the bowl will somehow remove the gastric stink. It won’t. Need a break?

Take tripe.It is standard equipment on every cow that ever produced a T-bone and has been pleasurably eaten for centuries, at least. But if an indiscreet tripe lover should happen to ment ...