Beef tripe is the edible stomach offal of the cow. You can cook tripe in a wide variety of ways, including boiling, steaming, frying and baking, and use it in dishes such as soups, stir-frys and stews. Tripe is generally sold clean in supermarkets and butcher shops. However, if you purchase fresh tripe, you must meticulously clean it to remove inedible contents before preparing it into a meal.
Fill a stockpot with water. Place it on high heat and bring to a boil. Turn off the heat, submerge the tripe in the hot water and place a lid over it. Soak for three hours to loosen grit and any inedible matter that is attached to the surface of the tripe.
Drain and rinse the tripe. Use a kitchen knife to scrape the surface of the tripe and remove any green matter that is attached to it. As cows are ruminant mammals that chew cud, the stomach or tripe may contain undigested remains.
Soak the beef tripe in a bowl filled with plain water overnight or for 12 hours. Scrape the walls of the tripe with a kitchen knife until it is white and clean all over. Rinse with plain water.
Place the tripe in a stockpot, fill it with water and add a little salt. Mix 1 tbsp of salt for every litre of water that you add. Set the stockpot on medium heat and bring to a boil. Cook the tripe for 15 minutes to further clean and soften it. Drain and use the tripe as desired.
Prepare a wholesome tripe soup. Cut boiled tripe into three-inch pieces and cook for 30 minutes along with chicken stock and vegetables such as carrots, onions and potatoes. Add seasonings of your choice such as salt, pepper and paprika.