The tripe we buy in supermarkets has been processed, that is, precooked, and should not be cooked for the 8 to 24 hours most French cookbooks recommend. Tripe in European countries has not been processed, and long cooking is therefore necessary.
Tripe is the muscular lining of beef stomach; there are four types available. We usually find tripe from the second stomach in our markets. In buying tripe look for small holes, which indicate that the tripe will be relatively tender. Tripe with big, waffled holes will be tougher and will have to be cooked longer.
Tripe is a delicious dish, gelatinous in texture, full of flavor, and very rich. Have plenty of French bread on hand.
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