After a long simmer, the tripe becomes tender and delicate, taking on the flavours of the sauce and vegetables.

The word tripe has two meanings. It’s either “the rubbery lining of the stomach of cattle . . . used as food,” or “something of no value, rubbish.” To many people, these descriptions are still one and ...

Home cooks are finally tackling tripe, turning the once-intimidating beef stomach lining into an everyday ingredient. The cut is finding its way into more kitchens as part of a broader shift toward ...