Tripe, whether in the Madrid or Galician style, is not only popular in Spain, where it originates, but also around the world ...

This unusual-looking meat is actually the lining of either beef, hog, or sheep stomach and is ... requires a lot of scrubbing ...

from the more flat "blanket" tripe through to the very leafy one. The flavours used in Asian cooking lend themselves to masking the strongish flavour of tripe, and I still prefer those more ...

I can remember, almost as if it was yesterday, the smell of that tripe cooking on the stove. I will not say I would never eat it, but I cannot honestly admit that it is likely in the near future.

Drain. Put the trotters back into the saucepan with the tripe, barely cover with fresh water, add some salt and cook for 1 1⁄2 - 2 hours, or until tender and the meat is almost falling from the ...

Tripe is often cleaned and blanched at the start of cooking to remove any microbes or strong aromas. This involves placing the tripe in a large pan of cold water which is slowly heated to the boil ...