If I tell the truth I think I like offal more than I like meat. Only last night I went out to a local restaurant and tucked into devilled kidneys on toast. It was extraordinarily good, and much ...

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 ...

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 ...

Tripe is great all on its own but even better when served with pasta. Image credit: Fatti's & Moni's Tripe isn’t everyone’s go-to ingredient, but in South African kitchens, it’s a dish that carries ...

Tripe love, mortadellacore, electric Alice Waters and the sandwiches there. I’m Laurie Ochoa, general manager of L.A. Times Food, with this week’s Tasting Notes. In Rome this summer, I had the chance ...

I can't believe my editors are letting me publish this tripe, but October 24 marks the international day dedicated to celebrating the preparation, cooking and consumption of stomach lining. That's ...

For all the talk about how food can bring us together, it can divide as well. There are dishes that polarize. Take tripe. It is standard equipment on every cow that ever produced a T-bone and has been ...