When the author was young, if he didn’t eat what was being served, he was rejecting his Italian heritage. But what ten-year-old wants to eat capuzzelle?

Tripe—the inner lining of a cow’s stomach—can be an intimidating ingredient for the home cook, but Andrew Carmellini, chef and author of Urban Italian, shares some simple tips for preparing it....

Lots of people are afraid of tripe, but I love it. Tripe is serious comfort food, warm and rich and filling and delicious. (registration required)

I've never made any secret of my enthusiasm for tripe, the stomach lining of cows.