Tripe is a meat that comes from the stomach lining of beef, hog, sheep ... it into small pieces or cutting it into thin ...

Put the tripe into a saucepan ... If using cornflour, approximately a dessert spoon, made into a paste with some water, add to pot, and stir. Serve with a knob of butter and some chopped curly ...

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 ...