What’s Up, My Eaters! I hope you’re all doing great. With each passing day, it feels a little more like fall—and I’m not mad ...

Tripe is one of those things that can be quite divisive – for some people, it's a delicacy, and for others, it can be quite revolting. It is, after all, the edible lining of an animal's stomach ...

Pity the New Zealand homes of the 1950s, hoeing into Cox’s recipes for Creamed Tripe with Onions, Giblet Soup, and the ...

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, ...

One of the fondest memories I have of my late aunt is when she taught me how to make menudo. I can still remember holding tripe under warm water, removing any remnants of grit and gunk — you know, the ...

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 ...

Highly Recommended is a weekly spotlight on some of food writer Keith Pandolfi's favorite finds as he eats his way across Greater Cincinnati. Come back every Tuesday for more. "I'm sure you've been ...