Savour the flavours of tender tripe cooked with fresh aromas and finely chopped tomatoes….This beef tripe recipe has been prepared with my Mamma as no one cooks it quite like her!

Bring to a boil, then drain. Wash tripe under cold running water and return to saucepan with fresh water. Place a small plate on top of tripe to keep it submerged, and bring to a simmer over ...

This roadmap through France, Italy, Lao, Portugual and beyond reveal how to cook tripe so it's tender and tasty – with slow braises, bright salads and robust stews.

Cut the cooled tripe into thin strips like broad fettuccine. For the sofrito: Sautée 2 diced onions, 2 sticks of celery and 2 finely diced carrots in olive oil gently in a casserole pot.

Place the tripe and prosciutto in a food processor and blitz until finely minced. Add one of the eggs, the cheese, 2 tablespoons of the breadcrumbs, the nutmeg, parsley and salt and pepper to taste.