Tripe is often cleaned and blanched at the start of cooking to remove any microbes or strong aromas. This involves placing the tripe in a large pan of cold water which is slowly heated to the boil ...
Tripe is usually bleached in Western countries. I recently bought about a kilo of honeycomb tripe, which looked very good. I cooked it the usual way. However, on tasting it, I could detect the ...
Put the tripe into a saucepan with a quarter cupful of water, with the lid on, place on the hob for 8-10 minutes approx. Discard the liquor in the pot, add the sliced onion and cover with cold milk.