This wasn't your typical vegetable-and-broth combination. The soup was a spicy melange containing jalapeño peppers, red ...

While today avocado toast and overnight oats are common breakfasts, back in the day, things were different. Many have ...

For all the talk about how food can bring us together, it can divide as well. There are dishes that polarize. Take tripe. It is standard equipment on every cow that ever produced a T-bone and has been ...

Tripe is a meat that comes from the stomach lining of beef, hog, sheep, and other ruminant animals. Although it is often ...

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 ...

Tripe, also known as offal, is a cut of meat that comes from the stomach lining of farm animals, including cows, pigs, sheep, and goats. Cultures around the world have long been using it as a healthy ...

Organ meats are a concentrated source of nutrients and are included in the traditional cuisines of many cultures around the world. While people have consumed them since ancient times, the popularity ...

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 ...

Tripe love, mortadellacore, electric Alice Waters and the sandwiches there. I’m Laurie Ochoa, general manager of L.A. Times Food, with this week’s Tasting Notes. In Rome this summer, I had the chance ...