Wash tripe and place in a saucepan with cold water, bring to boil then drain. Cover tripe with fresh cold water, add whole onion and simmer gently for 1.5 to 2 hours or until tripe is just tender.

In this series, I explore Italy’s cucina povera, the food of the country’s poor people, which is very much in vogue. In this edition, I share my recipe for trippa con fagioli. Trippa con fagioli ...

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 ...

According to The New Gastronomique Larousse (1977 edition), "The first stomach of oxen (beef) is used for the famous tripes a la mode de Caen and gras-double a la lyonnaise. The origin of these dishes ...