I
love tripe

. You used to be able to only get the canned in milk kind around here but now the stores have tripe in the meat section, even WalMart has it.
Mom usually just dips it in egg and breadcrumbs and fries it (then you dip it in ketchup and horseradish-yum!)but this looks tasty:
2 lbs. beef tripe, cut into 2" x 1⁄2" strips
1⁄4 cup white vinegar
1⁄4 cup extra-virgin olive oil
2 cups white wine
4 tomatoes, peeled, seeded, and roughly chopped
4 cloves garlic, peeled and finely chopped
2 onions, peeled and sliced
1 bouquet garni (1 bay leaf and 1 sprig each flat-leaf
parsley and thyme, tied in a bundle with kitchen string)
1 small dried red chile (optional)
Salt and freshly ground black pepper
Freshly grated parmigiano-reggiano
1. Rinse tripe very well in several changes of cold water. Bring a large pot of water to a boil over high heat and add vinegar. Blanch tripe for 20 seconds in boiling water; drain.
2. Heat oil in a medium pot over medium heat and add tripe. Cook for about 2 minutes, stirring frequently. Stir in wine, tomatoes, garlic, onions, bouquet garni, chile (if using), and salt and pepper to taste.
3. Cover, reduce heat to very low, and simmer for at least 8 hours. Adjust seasoning and serve with grated cheese and Panisses.