Tripe in the Neapolitan style

If someone wanted to ease a friend or family member into trying offal meats, tripe is probably the most logical starting point.  Properly cleaned and processed, it takes on the flavors of whatever it’s been cooked in and has great textural complexity.  If the person you’re trying to convert can somehow get over the fact that tripe is the lining of a cow’s stomach, it’s one of the tastier, somewhat more innocuous of offal meats.  When Gourmet magazine publishes an Asian tripe recipe, you know its time has come indeed.  Continue reading →