Tripe is a meat that comes from the stomach lining ... They have a three-compartment forestomach that includes the rumen, where fibrous plant food is pre-digested, and another stomach that ...

Wash, peel, and dice the parsnip, carrot, and celery. Finely chop the leek and onion and sauté them in a pan until golden.

Tripe is often cleaned and blanched at the start of cooking to remove any microbes or strong aromas. This involves placing the tripe in a large pan of cold water which is slowly heated to the boil ...