Wash the tripe in cold water until the water runs clear. In a bowl, rub the tripe with salt and allow to sit for about 1 hour. Wash again, and cut into 1-in/3-cm dice.
Cut the beef cheeks into 1-in/3-cm pieces.
In a stockpot or similar pot, submerge the tripe and cheeks with cold water and add salt as needed. Bring to a boil, and simmer gently until e