Tripe is a type of organ meat that features in a variety of dishes across the world. But what cut of meat is this common ...

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. Put the tripe into a saucepan with ...

Tripe is a meat that comes from the stomach lining of beef, hog, sheep, and other ruminant animals. Although it is often ...

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 ...

Serve with a knob of butter and some chopped curly parsley, and either some buttered white soda bread, or steamed jacket potatoes on the side. We add drisheen at the end to our tripe and onions.

I recall reading that tripe these days is put through a wash to make it white. I am thoroughly disgusted as it is not a cheap food to buy. Your opinion please. Bettina Tripe comes from the stomach ...