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About this recipe: Every country consumes tripe, and all countries have different ways of cooking this dish which varies tremendously from one country to the other. Even the people within the country itself adds minute differences to try and enhance the dish of their country's version claiming their way of doing the dish to be the best in the country. Here is the way it is done in Gibraltar, my hometown and my version of "Tripe Gibraltar style".
Use the cooking time as a guideline. Cooking will be done once the tripe and chickpeas are tender, regardless of the stipulated time shown, it is all due to how intense the boiling is carried out. This dish tastes even better the following day.