For those in the know, beef tripe is from the cow's stomach, it is the muscular part. It looks like honeycomb, it's white because it is bleached and blanched before it comes to market, the product is very tough, forget chewy at this point, it is just tough period! So how do you cook tripe? My Filipino background, and watching my parents cook it, it stuck with me, and I haven't made this any other way except with these following ingredients.
2 lbs. of honeycomb tripe
2 large tomatoes diced
3 cloves of smashed garlic
2 inches of fresh ginger peeled and smashed.
2 large cans of low sodium tomato sauce
2 large cans of water (from tomato sauce)
2 bay leaves
1/4 or more of patis (fish sauce)
1/4 cup of apple cider vinegar
Salt and pepper to taste
The trick is to boil the tripe in water until for about 20 minutes, ridding some of the scum, then drain the water, then add in diced tomatoes, garlic, ginger, tomato sauce, water, bay leaves, fish sauce, vinegar, and simmer for about 2 hours, or until it is for tender. (Or close to it). Adjust seasonings, serve hot with white rice.
Easy!
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