Tripe is the lining of the beef stomach, and honeycomb beef tripe is the lining of the reticulum, which is the second of the animal’s four stomach chambers. Honeycomb tripe is tender, tasty and has a low protein, fat and iron content compared to other offal such as kidney, heart and brain. The surface of this tripe has a honeycomb pattern, which acts as a sponge for retaining cooking fluids. This is why the honeycomb beef tripe easily picks up the flavor of ingredients you use in its preparation. A 3-ounce serving of boiled beef tripe delivers 80 calories, 3 grams of fat and 10 grams of protein.
Rinse the honeycomb beef tripe under running water. Soak it in a bowl of fresh water for 1 hour, and rinse again it again until it is free of grit.
Fill a large pot with water, add the tripe, and bring it to a boil. Drain and rinse the tripe again.
Refill the pot with fresh water, and bring it to a boil. Turn down the heat and let the tripe simmer.
Top off the water to keep the tripe covered.
Simmer for 4 hours or until the tripe becomes tender. Drain in a colander, and let the tripe cool.
Trim any remaining fat from the tripe, and cut it into short strips with a sharp knife.
Place the tripe strips back in the pot, and cover them with a sauce of your choice. Simmer for 45 minutes to 1 hour while stirring occasionally.
Check the consistency of your tripe. It is considered done when the consistency is soft or mushy.