6 Tripe Recipes From 6 Cuisines.

Cow stomach lining, sold cleaned and usually pre-blanched, with the honeycomb chamber being the most prized for its texture. It has almost no flavour of its own and absorbs whatever it is cooked in, which is why it turns up in tomato-heavy Roman trippa, chilli-red Mexican menudo, garlicky Turkish iskembe soup and Portuguese tripas. Rinse it well, boil it once and discard that water, then give it two to three hours of slow simmering until it slips between the teeth.

6 recipes on this route