Submitted by Lydia Gurrieri, Oakwood 5 pounds honeycomb tripe 2 pounds sweet sausage meat 2 eggplants, peeled and cubed 2 cans crushed tomatoes 3 onions, sliced 4 garlic cloves, chopped 1 cup dry ...

Two weeks ago in a column about horehound drops, I said they came from an herb named for the Egyptian sun god, Horus. I heard from several folks for whom the column brought back memories of childhood ...

It's honeycomb tripe, done Roman-style, but with some surprising subcontinental flavours. “Last year the Swillhouse crew went on a wild trip to Paris, where I noticed a bit of Indian influence in the ...

• 2kg honeycomb tripe • 3 onions, sliced • 2 bay leaves • 500ml milk • Parsley, chopped • 150g unsalted butter • 200g plain flour • Sea salt and fresh cracked white pepper 1. Cut the tripe into strips ...

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 ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. The tripe called for in this dish is the ''honeycomb'' type. It is available partially cooked from ...

Tripe is one of those ingredients that people either love or hate. We always use the honeycomb variety, which has a mild taste and is very tender when cooked. When selecting tripe, it should be thick, ...

I love innards so much so that I'd choose them over "regular" types of meat. Some take a long time to simmer into submission while others can be cooked quickly. Coco beans are small and white; if you ...

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, ...