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 ...

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 ...

Put the tripe into a saucepan, cover with water and a lid, then bring to the boil then simmer for around 1 hour (approx.). Discard the liquor in the pot, add the sliced onion and cover with cold milk, ...