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The stomach lining of an ox or cow, prepared for cooking. This involves thoroughly cleaning, before blanching for half an hour in boiling water. Often this process has been done by the butcher, before tripe is offered for sale. See our Recipe Section
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.