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 ...

Now, to tripe. I was brought up in the Midlands, 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 ...

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 ...

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