Honeycomb Tripe comes from the 2nd stomach lining of the cow. It's the most tender and flavored among the 3 different type of Tripe.
Tripe is used in many cuisines, often in tripe soup such as in the Thai noodle soup pho, Mexican menudo and the Cajun andouille sausage are some dishes made with tripe.
Because of its tough consistency, tripe requires long cooking.
Cooking Method: Braise, Slow Cook