There are tons of beef cuts to choose from at your local grocery store, accompanied by pork, lamb, and chicken. What's more uncommon, though, is tripe, something many people have heard of but seldom ...

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, ...

Tripe is one of those ingredients that people either love or hate. We always use the honeycomb variety, which has a mild taste and is very tender when cooked. When selecting tripe, it should be thick, ...

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 ...

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, ...

Tripe is perhaps the starter-gut of the offal universe. Aside from a very slight (and sometimes pleasant) wet-doggy undertone, it doesn’t challenge the eater the way that a strongly iron-tasting liver ...

It happened again. Yesterday at lunch, while idly flipping through the small menu of a downtown eatery, I found a tripe dish and immediately decided it would be my meal. It never fails. If there is ...

Two weeks ago in a column about horehound drops, I said they came from an herb named for the Egyptian sun god, Horus. I heard from several folks for whom the column brought back memories of childhood ...