Eevery once in a while, I pig out on tripe. Before you turn your nose up at it, realize that it’s a staple at dim sum places all over the U.S. and commonly added to pho. And, of course, it’s swimming ...

Tripe has a rich heritage in many South African households, treasured for its unmistakable taste, cultural significance and culinary comfort. Now, designed to suit the dynamic lifestyles of ...

A Sonoran soup exists for every desire and occasion. Soups of wild greens studded with chickpeas, corn and cheese made richer with the addition of milk, thick cream of carrot, earthy bean stews, red ...

To modern ears, oysters and tripe sounds like an indulgently luxurious dish. In the 19th century, though, when doctors obsessed over the duration of digestion, the combination was considered healthful ...

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 ...

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 ...

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.

WHEN it comes to dishing up a hearty meal, we are opting for offal. Sales of it have doubled in the last year, according to supermarket Ocado, as the “nose-to-tail” cuts are so much cheaper. Chris ...

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, ...

A personal note from TGIFood Editor Tony Jackman: Since writing this piece for TGIFood, Andrew Newby, very sadly, has passed away. I extend my deep and sincere condolences to his wife Heidi Newby-Rose ...