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.

The president said …. 😩💊👷🏽 W/ @dannylopezcomedy @comiccizzooo #reelsinstagram #reel #funny #comedy #mexican #latino #texas #california #florida #arizona | Jesus Sepulveda