Eevery once in a while, I pig out on tripe. Before you turn your nose up at it, realize that it’s a staple at dim sum places all over the U.S. and commonly added to pho. And, of course, it’s swimming ...

A Sonoran soup exists for every desire and occasion. Soups of wild greens studded with chickpeas, corn and cheese made richer with the addition of milk, thick cream of carrot, earthy bean stews, red ...

To modern ears, oysters and tripe sounds like an indulgently luxurious dish. In the 19th century, though, when doctors obsessed over the duration of digestion, the combination was considered healthful ...

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 ...

Food culture is rapidly evolving in the ever-dynamic food service industry. It is no secret that African cuisine is hitting new heights – both on our shores and abroad. You might be familiar with pork ...

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, ...

According to The New Gastronomique Larousse (1977 edition), "The first stomach of oxen (beef) is used for the famous tripes a la mode de Caen and gras-double a la lyonnaise. The origin of these dishes ...