Beef tripe is usually made from only the first three chambers of a cow's stomach. For human consumption, tripe must be washed and meticulously cleaned. It is ideal to boil it for two or three hours in water with salt (1 tablespoon per litre of water) to soften it and also clean it in the process.
If the tripe is simmered in beef stock and onions, garlic, potatoes, carrots and celery are added near the end, it is called tripe stew. If the tripe is first simmered, then added to tomato sauce, onions, garlic and seasonings, it then becomes a tasty topping for noodles or rice. Try adding cooked tripe to fried rice and vegetables to turn it into inexpensive stir fry.