Tripe, whether in the Madrid or Galician style, is not only popular in Spain, where it originates, but also around the world ...

I watched how my mother patiently simmered the beef oxtail and the tuwalya (tripe) in broth for hours, at times over kindled firewood (I omit the tripe in this recipe, as it can double the cooking ...

South Africans have a long-standing appreciation for tripe due to its deep cultural roots and its place in traditional cuisine.