Most butchers will have prepared tripe, but it can be over-bleached and over-cooked. By doing your own, you have control over cooking times and additives.
Wash tripe well under plenty of cold running water, and place in a large saucepan of cold, salted water. Bring to the boil, and blanch for 5 minutes. Drain and rinse tripe in cold running water, until cool enough to handle. Cut the tripe into thin strips as called for in the recipe, and place in a saucepan of water with roughly chopped onion, celery, carrot and parsley stalks. Bring to the boil, then reduce heat and simmer for 4 to 5 hours, or until it just starts to turn tender. Your tripe is now ready to use according to your recipe.
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