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

quick – fried mutton tripe, and fried dumplings with minced mutton. The Qing Dynasty rulers ate pork before moving to Beijing from Shenyang in northeastern China. Their cooking methods were ...

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 ...

Have you heard of tripe and don’t know how to cook it? Not sure whether you will love it or hate it? Savour the flavours of tender tripe cooked with fresh aromas and finely chopped tomatoes….This beef ...

Put the tripe into a saucepan with a quarter cupful of water, with the lid on, place on the hob for 8-10 minutes approx. Discard the liquor in the pot, add the sliced onion and cover with cold milk.

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 ...

Tripe is usually bleached in Western countries. I recently bought about a kilo of honeycomb tripe, which looked very good. I cooked it the usual way. However, on tasting it, I could detect the ...