Make sure you check out Episode10 and check out this recipe below. Tripe with Chile and Bacon Serves 4 1 pound honeycomb tripe 1/4 cup white vinegar 1/2 pound bacon, cut into 1/4-inch dice 1 medium red onion, cut into 1/4-inch dice 1 teaspoon chile flakes One 28-ounce can whole peeled tomatoes Put the tripe in a large pot, add the vinegar and enough water to cover, and bring to a boil. Reduce the heat to a simmer and cook until the tripe is tender, about 1 hour. Remove from the heat and let the tripe cool in the cooking liquid, then drain and cut into 1-inch pieces. Cook the bacon in a large skillet until the fat is rendered and the bacon is crisp. Add the onion and chile flakes and cook, stirring, for about 6 minutes, until the onion is beginning to soften. Add the tomatoes, breaking them up with your hands as you do so, along with their juices, and bring to a boil. Lower the heat, cover, and simmer gently for 20 minutes. Add the tripe and bring to a boil, then lower the heat and simm