Hi Everyone, I am always on the hunt for recipes that use familiar ingredients in new ways. Like many of you, I also buy the same ingredients week in and week out but I quickly get tired of making the same dishes each week. Sometimes my intentions are grand when shopping, thinking I am going to make something different, however, with work and everything else that needs to be done, I invariably end up cooking the more familiar meals. Not so this week though, I was determined to make Trippa alla Romana having bookmarked a recipe 2 years ago.
Tripe is the catchall term that refers to the edible offal from the stomachs of various farm animals such as cows, sheep, goats and pigs. The tripe that is most popularly sold throughout the world is cow’s tripe. However, sheep, goat, and pig’s tripe are used all over the world in various cuisines to make soups, stews and sausages in places like France, Spain, Mexico, Malaysia, China, Belgium, Turkey, Morocco, India, South Africa, South America,
