I love tripe. Here's my take on the Roman classic http://www.food52.com/recipes/2714_pasquinos_trippa_alla_romana

Be sure to seek out well washed honeycomb tripe, the second stomach of your favorite ruminant. This recipe was a food52 finalist so the A&M video may still be available.

In the Mexican soup menudo with hot fresh flour tortillas on the side.

I like it raw with salt/pepper and Vinegar. When I have cooked it I've fried it in batter.