What’s Up, My Eaters! I hope you’re all doing great. With each passing day, it feels a little more like fall—and I’m not mad ...

Tripe is one of those things that can be quite divisive – for some people, it's a delicacy, and for others, it can be quite revolting. It is, after all, the edible lining of an animal's stomach ...

Home cooks are finally tackling tripe, turning the once-intimidating beef stomach lining into an everyday ingredient. The cut ...

Chef Giovanni Farruggio, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make Tripe Fra Diavolo. 1. Fill a medium-sized sauce pot with water, add 2 tbs. of salt and bring to a ...

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 ...

Russians chug a glass of brine from a jar of pickled gherkins. In Mexico, beef tripe soup will set you straight. Strong coffee with a shot of condensed milk and a raw goose egg is the popular ...