You’ll need to start this recipe a day ahead to give the beans time to soak. Traditionally it is made with two different types of tripe – honeycomb for flavour and bible for texture. If you can get some bible tripe, use half and half, otherwise just use honeycomb. Butchers sell tripe already cooked and bleached (or ‘scalded’), ready to be cooked without any further preparation. The finished dish should be quite soupy.