Tripe, also known as offal, is a cut of meat that comes from the stomach lining of farm animals, including cows, pigs, sheep, and goats. Cultures around the world have long been using it as a healthy ...

That big “X” marking Oct. 24 on your calendar? Did you forget why you made it? It’s World Tripe Day, of course! And in honor of the event, we reached out to Sir Norman Wrassle, since 1997 chairman of ...

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 ...

Organ meats are a concentrated source of nutrients and are included in the traditional cuisines of many cultures around the world. While people have consumed them since ancient times, the popularity ...

Tripe? Ah, couldn't stomach the thought, I'd tell friends, who would obligingly laugh at my silly joke. But tripe — an offal food that represents the lining of a farm animal's stomach — is famous in ...

Tripe may not be for everyone. We ordered a tripe sandwich, took our first bites, and captured the real reaction. Spoiler: it ...

I can't believe my editors are letting me publish this tripe, but October 24 marks the international day dedicated to celebrating the preparation, cooking and consumption of stomach lining. That's ...

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 ...

There has always been a dreary little bin of calves’ feet and oxtail and chicken gizzards in the refrigerated meat case of our local grocery store, but what caught my eye recently was a gorgeous, ...

That’s right, real Philadelphians eat tripe. It’s not really such a crazy assertion. After all, Philly — historically — is a city of immigrants. In the late 19th century, Italian immigrants arrived on ...