Tripe is often cleaned and blanched at the start of cooking to remove any microbes or strong aromas. This involves placing the tripe in a large pan of cold water which is slowly heated to the boil ...

For a milder tasting offal, look for heart, sweetbreads or tripe. It isn't always easy to find brains, hearts, trotters and tails, either, as supermarkets rarely sell the more challenging cuts.