Tripe seems to be one of those foods that people either love or hate—or sometimes love to hate. Blogger Carol Blymire, who cooked her way first through The French Laundry Cookbook and then Alinea, ...

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 ...

In the realm of love-it-or-hate-it foods, tripe rules. Count me in the love-it camp, although that may be an understatement. When I'm in a city where it's a specialty, like Rome or Florence, I'll eat ...

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 ...

Does a pot of boiling tripe that smells like manure sound like your kind of hangover cure? If you grew up on menudo—the Mexican breakfast soup notoriously made with odorous chunks of stomach lining, ...

Place the tripe in a large saucepan of boiling water. Allow the water to return to the boil, then cook for 5 minutes. Drain the tripe and wash it thoroughly in cold water until cool. Soak tripe and ...

For all the talk about how food can bring us together, it can divide as well. There are dishes that polarize. Take tripe. It is standard equipment on every cow that ever produced a T-bone and has been ...