Tripe is the stomach of ruminants that has been been cleaned and blanched, where as green tripe has been cleaned but not blanched or bleached..
There are four kinds of tripe, Blanket, Honeycomb (or Bonnet as its called by the french), book tripe, and the last is reed tripe. The most common available in N.A. tends to be honeycomb tripe.
So the first thing to learn is how to blanch your tripe, for each pd of tripe you need four cups of water/1 tbsp of coarse sea salt, and half a cup of lemon juice, or if you are lucky enough to use a fresh lemon, the juice plus add the lemon halfs. Bring to boil uncovered, then drain the tripe, and rince it well under cool water, then pat dry and set aside.
As the tripe is blanched and slighty precooked, it makes figuring out your cooking times a bit tricky, so check at the half way point and check often, as cooking times are guide only.
Once your tripe is blanched out and cold, you might find that you will need to do a little work to make it all the same thickness so that your cooking is even, as you can see, there can be thick spots where it can be double the thickness, butterfly cut them open to be able to lay them out to the same height as the rest…
Here is my finished tripe, cleaned, blanched, pre-cooked, trimmed and cut into its cooking peices..