Tripe is most commonly eaten in dishes like soups, stews, sauced foods, and sausages. Because of its distinctive scent and mild flavor, it’s typically heavily spiced and combined with other ...

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 ...

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.

3. Strain the tripe, cool, and set aside. 4. In a sauté pan heat oil, add the garlic and sauté for one minute. 5. Add the chopped cherry peppers and sauté for another minute. 6.

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 ...