The word tripe has two meanings. It’s either “the rubbery lining of the stomach of cattle . . . used as food,” or “something of no value, rubbish.” To many people, these descriptions are still one and ...

Tripe is a meat that comes from the stomach lining of beef, hog, sheep, and other ruminant animals. Although it is often dismissed as waste, tripe is an inexpensive and sustainable source of protein ...

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 ...

For all the talk about how food can bring us together, it can divide as well. There are dishes that polarize. Take tripe. It is standard equipment on every cow that ever produced a T-bone and has been ...

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 ...

Tripe seems to be one of those foods that people either love or hate—or sometimes love to hate. Blogger Carol Blymire, who cooked her way first through The French Laundry Cookbook and then Alinea, ...

For all the talk about how food can bring us together, it can divide as well. There are dishes that polarize. Take tripe. It is standard equipment on every cow that ever produced a T-bone and has been ...

Home cooks are finally tackling tripe, turning the once-intimidating beef stomach lining into an everyday ingredient. The cut is finding its way into more kitchens as part of a broader shift toward ...