If my mother spent enough money at Biancardi's or Vincent's meat markets, they'd give her a few pounds of tripe, because she was such a good customer. Swear to God.

Even today, it's only few dollars a pound. And the tripe today is a lot less work. It's snow white and parboiled. There's no reason at all to be "turned off" by it.

We still make it a few times a year. And if I see it in a familiar restaurant, I'll usually order it.