Dulet is rich, spicy, and intensely savory, with tender chopped tripe and softly cooked liver bound together by fragrant niter kibbeh and fiery mitmita. The onions melt into the mixture, while a final squeeze of lemon sharpens and lifts the whole dish.

Flaki is a robust Polish tripe soup with a fragrant broth sharpened by ginger and marjoram, enriched with sweet root vegetables and a touch of tomato paste. Properly made, it is silky, deeply savoury, and comforting, with tender strips of tripe in every spoonful.

Tender strips of tripe are slowly braised in a sweet soffritto and rich tomato sauce, then sharpened with mint and finished with salty Pecorino Romano. The result is rustic, deeply savory, and comforting, with a silky braising sauce that clings to every bite.

This Cantonese stir-fry pairs tender, springy honeycomb tripe with sharp ginger, sweet spring onion, and a glossy oyster sauce coating. The finished dish is deeply savoury, lightly aromatic, and best enjoyed straight from the wok with hot rice.