I can remember, almost as if it was yesterday, the smell of that tripe cooking on the stove. I will not say I would never eat it, but I cannot honestly admit that it is likely in the near future.

The flavours used in Asian cooking lend themselves to masking the strongish flavour of tripe, and I still prefer ... shaoxing vinegar and black beans - which was far more to my liking.

Tripe is often cleaned and blanched at the start of cooking to remove any microbes or strong aromas. This involves placing the tripe in a large pan of cold water which is slowly heated to the boil ...

Take the tripe (already washed and cleaned by your butcher) (10) and cut it into strips: traditionally they would be larger, ...

Pour the milk back into the saucepan with the tripe, heat through. Check seasoning, it will take quite a bit of pepper. Serve on a slice of buttered white bread. We know that you love to cook ...

Drain. Put the trotters back into the saucepan with the tripe, barely cover with fresh water, add some salt and cook for 1 1⁄2 - 2 hours, or until tender and the meat is almost falling from the ...

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