Tripe, often overlooked and misunderstood, is a culinary delicacy that boasts a distinctive honeycomb texture. While it can be sourced from various animals, it is most commonly associated with beef.

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

Once a kitchen staple, tripe, the stomach of a cow, pig, sheep or ox, is still sold but its popularity has waned. Can a hashtag turn its fortunes around? According to BBC Good Food magazine ...

“They just eat it and then ask.” It’s at this point that Alvarez, owner of Tortas Jalisco restaurant, fills them in: Menudo is a soup made of beef tripe, or the lining of a cow’s stomac ...

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 ...

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 ...