Some dishes that use tripe are nicoise-style tripe stew and Roman-style tripe. Another dish with tripe is mondongo, a Dominican tripe stew. Saveur, Food Network and Aunt Clara's Kitchen have recipes for these three dishes on their websites.
Nicoise-style tripe stew, or tripes a la nicoise, is a slowly-cooked stew that results in tender, flavorful tripe. The dish consists of tripe sauteed with tomatoes, garlic, onions, fresh herbs and chilies and then simmered with white wine and white wine vinegar for at least eight hours. Garnishes include grated cheese and finger-shaped chickpea fritters called panisses.
Roman-style tripe, or trippa alla Romana, consists of tripe simmered in water with vinegar and vanilla extract for about one hour, then sauteed and simmered with onion, garlic and tomato sauce for about 30 minutes. Toppings include freshly grated Parmigiano-Reggiano cheese, freshly grated pecorino Romano cheese and finely chopped mint leaves.
Dominican mondongo tripe stew includes tripe boiled in water with lime juice and cilantro, then cooked with onions, garlic, celery, bell peppers and tomatoes. Tomato sauce, oregano, water, potatoes and carrots are added, then the stew simmers together until the vegetables are fully cooked. Mondongo is served hot with white rice and garnishes such as lime wedges and hot sauce on the side.