To cook honeycomb beef tripe, purchase pre-cleaned tripe, or clean it yourself at home, and then prepare the tripe, cut it into strips, and cook it in salted water with vegetables and seasoning. To clean the tripe, rub it with a generous amount of rock salt to dislodge any undigested particles or grit. Use a clean toothbrush for any hard-to-reach spots. Rinse the tripe in cold water.
Soak the tripe in a mixture of 1 to 2 tablespoons of hydrogen peroxide and enough water to submerge the tripe. Rinse the tripe again under running water, squeezing the tripe to remove any remaining hydrogen peroxide. Use a knife to scrape off the inner lining, and remove any unclean edges. Wash your hands after handling raw tripe, even after cleaning it.
Cut the tripe into strips of uniform thickness to ensure even cooking, using a butterfly cut on thick sections where necessary. Salt a pot of water with about 2 tablespoons of salt per 4 cups of water, and bring the water to a boil. Add the tripe with your choice of vegetables, herbs and aromatics, such as onions, carrots, parsley, cloves and bay leaves.
Bring the water back to a boil, and then reduce the heat to simmer the tripe until it is the desired tenderness, from one to three hours. Check the tripe every 10 to 15 minutes for doneness. Serve the tripe with the stock, or reserve the stock to flavor other dishes.