How to Cook Honeycomb Beef Tripe (5 Steps)

Non-muscle meats from an animal's internal organs make some diners sqeamish, but their distinctive flavors and textures contribute to some of the world's best-loved dishes. For example beef tripe -- the cow's stomachs -- is cherished in the cooking of Mexico and Latin America, the Mediterranean countries, India, China and most of Asia. The second stomach, called honeycomb tripe for its distinctive pattern, is preferred in Western countries for its ability to retain sauce. Before it can be used, it must be slow-cooked for an extended period.

Things You'll Need

Paring knife
Large pot

Onions, garlic, wine, cider, herbs or spices (optional)

Instructions

Rinse the tripe thoroughly under cold running water to remove any grit that might have gotten trapped in the honeycomb cells. Use the tip of a paring knife to remove any pieces of surface fat that remain.
Soak the tripe in cold water for an hour, then rinse it again. Place the sheets of tripe in a pot and fill it with cold water, then bring it to a boil. Reduce the heat and simmer your tripe for 15 minutes, then drain it.
Refill the pot with cold water and add flavoring ingredients such as onions, garlic, wine, cider, herbs or spices if desired. Bring the pot to a boil again, then reduce it and simmer the tripe for 3 to 4 hours.
Remove the pot from your stove when the tripe is fork-tender. If you've cooked your tripe in plain water, remove it and let it cool. If you've cooked it in a richly flavored broth, let the tripe cool in the broth and refrigerate it overnight in the cooking liquid.
Slice or shave the tripe and prepare it according to your favorite ethnic recipe.

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