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GALLERY: Honeycomb Tripe Menudo

In light of a modern culinary movement in the United States to get back to the practice of using all parts of an animal, often called "nose to tail" dining, cooking with tripe makes a lot of sense. Tripe comes from the stomachs of ruminant animals, most commonly cows, although tripe dishes can also use sheep , goat, or even deer stomachs. Many cultures around the world consider it the ultimate comfort food. Tripe must be thoroughly cleaned and cooked to be palatable, and it commonly appears in soups, stews, and braised dishes.

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