The muscular lining of an ox's stomach, ivory-coloured tripe is usually sold "dressed", that is cleaned, soaked and scalded, but further blanching is required before cooking to sweeten its smell. It is usually stewed, either with milk and onions, or in an Espagnole sauce, with sliced carrots added at the end.

Rinse the whole sheet of tripe thoroughly in cold water to remove any traces of dirt. Drain in a colander, pat dry with a tea towel, then cut into strips or squares with a chef's knife. Place the tripe in a pan with a bay leaf, an onion stuck with cloves, and cold water to cover. Bring to the boil, then drain. The tripe is now ready for cooking.