Here is treat that will either appeal or not. I have given up trying to convert people, although I do find that most people like tripe once they’ve tasted it.
I frequently serve this dish in my restaurant as a ‘special’, over and above the menu of the day.
You can buy tripe in several ways: either uncooked, which takes a long time to cook, or part-cooked, which tends to be a more acceptable option.
The softness of tripe goes exceptionally well with polenta.