In the tripe there is the belly of the cow, the bonnet, the sheet and the caillette.
The tripe maker rinses the tripe in vinegar water, whitens it in boiling water so that the product is ready to be eaten.
Pascal Audinot cooks them with white wine or tomato; these are the two most classic recipes in France.
The little extra: the tripe is better reheated because it becomes a little stewed…
Enjoy your lunch!