Latinx Kitchen," Kiera Wright-Ruiz replaces tripe with maitake mushrooms in her recipe for the Ecuadorian stew ...

Tripe is a meat that comes from the stomach lining of beef, hog, sheep, and other ruminant animals. Although it is often dismissed as waste, tripe is an inexpensive and sustainable source of ...

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 ...