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Tripe a la mode, anyone?

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I am amazed at the price of beef tripe, offering low fat , and high protein. Apparently it hasn't been discovered by the chi-chi crowd, and there is a big yield in each animal.  I only cook it  once every six months, and I am inconsistent. 


Does anyone have some sure fire  recipes that are sumptuous, savory, and tamed?

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I don't cook it at home, but I recently had it in Japan where it was sliced into bite-sized pieces and marinated.  Then you cooked it yourself on the little gas barbecue.  It was great!


I have no idea what the various parts of the stomach/intestine I was eating (my Japanese is nowhere near tripe level yet), but this is what it looked like:



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