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.

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 ...

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 ...

Pour the milk back into the saucepan with the tripe, heat through. Check seasoning, it will take quite a bit of pepper. Serve on a slice of buttered white bread. Feast on delicious recipes and eat ...

Due to its high collagen content, tripe is a tougher meat. It requires a longer cooking time than some other meats to soften ...

Read more: What Exactly Is Imitation Crab Meat And How Do You Cook With It? If you've never had tripe and are afraid to try it, don't be. On its own, tripe has a very mild flavor, which makes it ...

add it to the tripe, and heat through before serving. Sprinkle with generous amount of chopped curly parsley and a knob of butter. Feast on delicious recipes and eat your way across the island ...

Why is your timeline filling up with tripe? While some would argue Twitter is usually full of rubbish, this time it's the real thing, as #WorldTripeDay is trending. Once a kitchen staple ...