Beef or ox tripe is usually made of the first three chambers of a cow’s stomach: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). 
It is a favourite delicacy in cuisines all over the world. The French love tripe and onions and in Andouille sausage, in the Phillippines in oxtail stew, and in South Africa as Mala Mogodu , a popular tripe dish, often eaten at dinner time as a stew with hot pap.
Generally, tripe must be washed and meticulously cleaned before use. Boil it for two or three hours in water with salt (1 tablespoon per litre of water) to soften it and also clean it in the process.
Ox tripe is available from selected Woolworths stores nationwide.
TRY TRIPE IN THIS RECIPE
Aromatic tripe in coconut cream