An unusual way of preparing tripe from the late Sonia Allison’s delightful book on the food of the Cape Malay community in South Africa, Cape Malay Cooking Allison says in her introduction to the ...

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 ...

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 ...

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 ...

Tripe is great all on its own but even better when served with pasta. Image credit: Fatti's & Moni's Tripe isn’t everyone’s go-to ingredient, but in South African kitchens, it’s a dish that carries ...

See more of our trusted coverage when you search. Prefer Newsweek on Google to see more of our trusted coverage when you search. I can't believe my editors are letting me publish this tripe, but ...

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 ...

• 2kg honeycomb tripe • 3 onions, sliced • 2 bay leaves • 500ml milk • Parsley, chopped • 150g unsalted butter • 200g plain flour • Sea salt and fresh cracked white pepper 1. Cut the tripe into strips ...

Tripe is a special kind of food that people either hate or love. There is nothing in between. As I belong to the latter, I regularly cook the traditional držková tripe soup or tripe stew. So while ...

The mere mention of tripe is enough to make most baby boomers shudder with memories of gelatinous strips of clear meat in white sauce. Yet in Darwin, a small group of specialist butchers, chefs and ...

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, ...