What’s Up, My Eaters! I hope you’re all doing great. With each passing day, it feels a little more like fall—and I’m not mad ...

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 ...

Tripe is one of those things that can be quite divisive – for some people, it's a delicacy, and for others, it can be quite revolting. It is, after all, the edible lining of an animal's stomach ...

It's honeycomb tripe, done Roman-style, but with some surprising subcontinental flavours. “Last year the Swillhouse crew went on a wild trip to Paris, where I noticed a bit of Indian influence in the ...

Combining tender tripe and trotters with savoury bacon, aromatic spices, and vibrant vegetables, this dish will surely impress your loved ones. With its rich flavours and textures, Portuguese lamb ...

Tripe is one of those ingredients that people either love or hate. We always use the honeycomb variety, which has a mild taste and is very tender when cooked. When selecting tripe, it should be thick, ...

There has always been a dreary little bin of calves’ feet and oxtail and chicken gizzards in the refrigerated meat case of our local grocery store, but what caught my eye recently was a gorgeous, ...

Pity the New Zealand homes of the 1950s, hoeing into Cox’s recipes for Creamed Tripe with Onions, Giblet Soup, and the ...

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

World Tripe Day is on 24 October, because on that day in 1662, English diarist Samuel Pepys wrote, ‘So home and dined there with my wife upon a most excellent dish of tripes of my own directing.’ A ...

In the realm of love-it-or-hate-it foods, tripe rules. Count me in the love-it camp, although that may be an understatement. When I'm in a city where it's a specialty, like Rome or Florence, I'll eat ...

It was once favoured as a cheap and nutritious meal during the war. Now, after years off the menu, cows' intestines are making a comeback and could soon be served up in a restaurant near you. The hype ...