In this series, I explore Italy’s cucina povera, the food of the country’s poor people, which is very much in vogue. In this edition, I share my recipe for trippa con fagioli. Forti’s tripe: Fortunato ...

Eevery once in a while, I pig out on tripe. Before you turn your nose up at it, realize that it’s a staple at dim sum places all over the U.S. and commonly added to pho. And, of course, it’s swimming ...

“This not a simple dish to prepare,” Fatima Falangola of Brazilanuts food truck concedes. Still, she promises, “It is delicious at the end.” Dobradinha came to Brazil from Portugal, where the dish was ...

A Sonoran soup exists for every desire and occasion. Soups of wild greens studded with chickpeas, corn and cheese made richer with the addition of milk, thick cream of carrot, earthy bean stews, red ...

Two weeks ago in a column about horehound drops, I said they came from an herb named for the Egyptian sun god, Horus. I heard from several folks for whom the column brought back memories of childhood ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. The tripe called for in this dish is the ''honeycomb'' type. It is available partially cooked from ...

Tripe is one of those ingredients that people either love or hate. We always use the honeycomb variety, which has a mild taste and is very tender when cooked. When selecting tripe, it should be thick, ...

There has always been a dreary little bin of calves’ feet and oxtail and chicken gizzards in the refrigerated meat case of our local grocery store, but what caught my eye recently was a gorgeous, ...

According to The New Gastronomique Larousse (1977 edition), "The first stomach of oxen (beef) is used for the famous tripes a la mode de Caen and gras-double a la lyonnaise. The origin of these dishes ...