Adding Flavor to Tripe
1 Prepare a broth. Place the tripe in a pot and add herbs and vegetables to season (e.g. onion, carrot, celery, bay leaf, parsley, cloves, peppercorns). Cover with water and add a generous amount of salt. Bring the broth to a boil.
- The final flavor of your tripe depends on the components of the broth you cook it in, so take this opportunity to express your creativity! Add some extra peppers to give your tripe a real “kick,” for example, or some ginger slices to give the dish an Asian flair to suit your tastes.
- The proportions of stock are very flexible; feel free to add, modify, and remove ingredients to suit your own taste as long as there are enough ingredients to impart a substantial flavor.
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2 Simmer one to three hours or until the tripe is tender. When the broth reaches a boil, reduce the heat to a slow simmer. As the tripe cooks in its broth, it will gradually soften and absorb the broths flavor. After about 90 minutes, start checking the consistency of your tripe every 10-15 minutes. Your tripe is “done” when it reaches your desired consistency.
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- Individual preferences vary with regard to tripe’s ideal consistency; some recipes, for example, call for cooking tripe for more than four hours to achieve a very mushy consistency. [3] .
3 Save the stock. The flavorful, aromatic stock leftover from simmering the tripe is perfect for adding that distinctive tripe flavor to another recipe. Alternatively, it can be used as a companion soup for your tripe dish. The two dishes will have similar flavors, so the soup will complement the tripe nicely.
- You can either keep cooking the tripe and stock together if it’s tender but the stock is still thin, or you can remove the tripe and let the stock simmer on its own. As the stock continues to boil, the water will gradually evaporate, concentrating the flavorful ingredients.
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Incorporating Tripe into a Dish
Community Answer Honeycomb is better in Thai salad dishes. It holds the flavors better. 
Community Answer Prepare it with tomato sauce with onion, garlic, carrots and bell peppers. Serve with rice, boiled potatoes or french fries. Community Answer Yes, cold with plenty of salt and vinegar. Cleaning Unbleached Beef Tripe
Similar to how you would clean ox (beef) tongue that hadn’t been trimmed, you should clean unbleached tripe. Cut off and discard any excess fat and anything that doesn’t look like tripe to begin. Next, thoroughly salt the tripe with rock salt before rinsing it with vinegar. Repeat this process until there are no visible impurities. Then, using a long, sharp knife, scrape the tripe’s entire surface. Finally, rinse the tripe several times with water.
A soft, clean toothbrush can be used to remove any dirt from the crevices of honeycomb tripe.