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 ...

Chef Giovanni Farruggio, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make Tripe Fra Diavolo. 1. Fill a medium-sized sauce pot with water, add 2 tbs. of salt and bring to a ...

It seems Aussie home chefs are becoming more adventurous in the kitchen, with “how to cook tripe” the top cooking query on Google this year. With just weeks to go before the close of the year, the ...

What are we like? We’re happy to eat a steak, a chicken breast or a chop but present someone with a salad of gizzards and hearts, or a spleen sandwich and they’d rather starve — where’s the logic but ...

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 ...

The Cranky Professor sings the joys of tripe. I don't have anything against tripe, per se; it's no more disgusting than eating any other part of the cow. But there's nothing really for it, either. It ...