Tripe needs to be boiled and water changed until water is clear then cooked in tomato sauce that's where it shines
Some of the old Italians in the town where I grew up would do the last boil of ‘la tripa’ in diluted chicken broth. The sauce does make the tripe. Tripe has always been one of my favorite dishes and a big bowl with a loaf of good Italian bread, grated Locatelli and some crushed red pepper seeds is nirvana for me. Five Italian restaurants in my home town have it on the menu and I eat it at least once a month.
