Article: Lay the smoother side down and as flat as possible. The tripe is now at its easiest to cut after the boiling and simmering. Now that the tripe has been thoroughly cleaned, have a look at it once more to see if there is any fat or grit that needs to be sliced off. Chop off anything you see that shouldn't be there. Using a sharp knife, slice the tripe in half from top to bottom, splitting it into two separate pieces.   It is easiest to cut the tripe at this stage of the process as the boiling has hardened it. If you try to cut the tripe before this stage, it will be far too tender and it will be very difficult to accurately and cleanly cut it. Take one of the tripe pieces you have and slice it into long, thin strips. Then take a single strip and cut it into 2 inch by 2 inch cubes. Repeat the process for the rest of the tripe.  Now your tripe is ready to be used in whichever way you desire. Tripe can be used in a variety of ways, from grilling to making tripe soup. It can also be used in a whole host of different dishes, including Asian and Mexican meals among others.
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Place the tripe on the cutting board. Inspect the tripe for unnecessary parts. Cut the tripe in half. Cube the tripe.