#latinousa #unitedstates #historiareales #breakingnews #news #mexican | Historia de hoy

Tripe at Gasparino Tripe, the edible stomach lining of animals like cows, sheep, pigs, or goats, has been a staple ingredient in cuisines across the world for centuries. Tripe is celebrated in Tripes à la mode de Caen, a Normandy 🇫🇷 specialty where it's slow-cooked with cider, Calvados, and vegetables, highlighting rustic French cooking. In Trippa alla Fiorentina 🇮🇹, tripe is stewed in a rich tomato sauce with herbs and Parmesan, embodying Tuscany's love for simple yet flavorful ingredients.