Here is a great recipe, you can add on and always enjoy.
450g beef tripe, washed and cleaned
1 onion, chopped
4 cloves garlic, minced
15ml tomato paste
480ml beef broth
1 can (400g) diced tomatoes, drained
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
15ml olive oil
Salt and black pepper, to taste
Cut the beef tripe into bite-sized pieces and place it in a pot with enough water to cover it. Bring the water to a boil, then reduce the heat and simmer the tripe for 1-2 hours, or until it's tender. Drain and set aside. Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes, or until fragrant. Add the tomato paste to the pot and cook for 1-2 minutes, stirring constantly. Pour in the beef broth and diced tomatoes and stir to combine. Add the cooked beef tripe to the pot along with the oregano, thyme, bay leaf, salt, and black pepper. Stir well to combine. Bring the mixture to a boil, then reduce the heat and simmer for 30-45 minutes, or until the flavors have melded together and the tripe is tender. Remove the bay leaf and serve the tripe hot with toasted sourdough or nice crusty piece baguette. If you prefer it spicy add red pepper flakes or diced jalapeños to the pot. Leftover tripe can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months.