Bring beef tripe to a boil in a 4-quart pot with plenty of water, then simmer, covered, until tender, 2 to 3 hours. Drain, then rinse with cold water and drain again. Cool tripe to warm.
Cut tripe into thin strips and toss with remaining ingredients. Season with salt and pepper. Serve chilled or at room temperature.
The third season of Gourmet’s Diary of a Foodie travels the world to serve a feast of culinary trends, exotic ingredients, and food-obsessed personalities. We’ll explore the unspoiled waters around Tasmania, the culinary traditions of Istanbul during Islam’s holiest month, and more.
