The tripe should have a consistency similar to chewy rice or tapioca. When tender, remove tripe from the cooking liquid and allow to come to room temperature before cutting into ½-inch by two ...

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 ...

Long-simmered tripe floats in a bath of chile-spiked broth, accompanied by toothsome kernels of hominy. Topped with lime, cilantro, and onions, it’s bright, complex, chewy and rich.