Tripe does get more tender the longer you cook it.
When you cook the tripe longer in boiling water or in a crock pot or instant pot the tripe will become more tender the longer it is cooked.
If cooking on a stove top the tripe usually needs to cook at least 2 hours or sometimes a bit longer to become tender.
Tripe in America is white due to the cleaning, bleaching and dressing of the tripe.
In order for the tripe to be dressed the stomachs are first cleaned and the fat is also trimmed off the tripe.
The tripe is then boiled and also bleached which gives the tripe in America the white color.
The difference between tripe and honeycomb tripe is that honeycomb tripe has a honeycomb pattern and is more tender and not as tough as regular tripe.
Blanket tripe comes from the first stomach, honeycomb from the second, book (aka bible) from the third, and the fourth is almost never used.
The cultures that eat tripe are some Americans, Europeans, Africans and Asians.
Tripe is hard to digest and also less nutritious when compared to muscle meat.
The organ that tripe comes from is the stomach lining of ruminant animals such as buffalo, sheep and cows.
Tripe has a mild flavor and a tough texture.
Cooked Tripe tastes similar to liver with a mild liver like flavor.
Tripe is mostly chewy in texture and is made of smooth muscle and lots of connective tissue and if not cooked fully the tripe can be very tough.
Once purchased raw tripe will last for up to 2 days in the fridge.
If you want to keep the raw tripe longer than 2 days you should freeze the raw tripe instead.
When you freeze the raw tripe the raw tripe will last in the freezer for up to 6 months although it's best to cook the raw tripe within 3 months of freezing it.
The raw tripe will stay safe to eat well after the 3 months but it loses it's quality and won't taste as good.
For the best tripe though eat it within a few days of purchasing it.
But a lot of food including raw tripe can last quite a long time as long as it's frozen.