Q&A for How to Cook Beef Tripe

Honeycomb is better in Thai salad dishes. It holds the flavors better.

Prepare it with tomato sauce with onion, garlic, carrots and bell peppers. Serve with rice, boiled potatoes or french fries.

Yes, cold with plenty of salt and vinegar.

Yes, it is possible. You can look up recipes online.

I suggest cooking the tripe for four to five hours on low, or two and a half to three hours on high. Once cleaned, trip cooks up pretty much like any other "tougher" cut of meat.

A 3-ounce serving of cooked tripe will provide you with 80 calories, 10 grams of protein, 1.7 grams of carbohydrates and 3.4 grams of fat, including 1.2 grams of saturated fat. This is only about 5 percent of the daily value for fat and 6 percent of the DV for saturated fat, making tripe a relatively low-fat option.

Vinegar is not a disinfectant, nor is salt, except in extremely high quantities as a preservative, not a seasoning. This is why cleaned tripe has been dipped in a chlorine solution (think of very, very diluted bleach), and why hydrogen peroxide is recommended.

You can get cow stomach cleaned and bleached at the market, or from a butcher, but you still have to parboil and prepare it yourself.

It depends. Honeycomb is going to require less time to become tender. I bought "blanket tripe" for less money, but after 8 hrs in a slow cooker on high, it still tasted rubbery. I added 2 hours, and it is perfect now.

If it's honeycomb, cook it for 8 hours. Other types of tripe, like blanket tripe, take up 10 hours on high before they get soft. Some recipes also call for celery, carrots, and onions. Some recommend cooking the tripe in water so broth will form on its own, while others use beef stock. Just experiment to find what you like!

Yes. You can parboil your tripe and cut it into roughly one inch to two inch squares. Season them well and, when you get your tripe to the consistency you like, make a white sauce with onions and milk, with the water from the boiling as a stock to keep the flavor.