Tripe soup is a traditional Polish dish that evokes strong emotions. Some love it, while others avoid it entirely. However, ...

Tripe is usually bleached in Western countries. 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 ...

Put the tripe into a saucepan, cover with water and a lid, then bring to the boil then simmer for around 1 hour (approx.). Discard the liquor in the pot, add the sliced onion and cover with cold ...

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 ...

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 ...

Roper, a scientific man with a broad face and carefully manicured mustache, then explained the vital importance of meat placement in ... to reveal a fried tripe sandwich. Served on white bread ...

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