This involves placing the tripe in a large pan of cold water which is slowly heated to the boil, so that the impurities rise to the surface. The butcher may have done this for you, so ask.

Put the tripe into a saucepan, cover with water and a lid, then bring to the boil then simmer for around 1 hour (approx.). Discard the liquor in the pot, add the sliced onion and cover with cold ...

Clean, wash and boil the tripe until softened to your liking. Fry the onion in little oil with jeera seeds, star anise, hing and bay leaves. Add turmeric, dhania jeera powder, ginger and garlic ...