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

Classic kare-kare often uses a combination of beef cuts, like oxtail and tripe, but in this version, we simmer beef tendon and beef cheeks in a homemade beef bone broth until they are fork-tender ...

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 ...