Texture is a very important part of the gustatory pleasures of tripe. Tripe should be soft and yet resilient; you do not want it mushy. In this recipe, as I do when making many long-simmered sauces, I keep a pot of hot water near the tripe as it simmers. From time to time, I check the tripe, ladling in water if the sauce has cooked down and some of the tripe isn’t covered. At the end of cooking, there should be enough sauce so the tripe is nice and juicy but not watery.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.