The key ingredient of classic tripe soup is carefully cleaned and sliced beef stomach strips. Vegetarian versions are also becoming more common, with the meat replaced by oyster mushrooms or other ...

The mild, beefy flavor of the tripe is delicious. But it's the meat's ability to absorb the flavors of whatever it's cooked, in this case, the spicy pepper-spiked stock, that makes it great for ...

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 ...