Tripe parmigiana really shows off the old-school vibes from Emilia, a gem in northern Italy where folks have always loved ...

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

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 ...