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

Tripe, whether in the Madrid or Galician style, is not only popular in Spain, where it originates, but also around the world ...

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 ...

Clean, wash and boil the tripe until softened to your liking. Fry the onion in little oil with jeera seeds, star anise, hing and bay leaves. Add turmeric, dhania jeera powder, ginger and garlic ...

The editors at Eater LA dine out several times a week, if not per day, which means we’re always encountering standout dishes ...