I cleaned 1/3 of the lamb tripe for 2.5 hours — picked out unusable parts, rubbed with salt and whole wheat flour, rinsed, rub with salt vinegar and whole wheat flour, blanched with cooking wine, minced garlic and vinegar. Still, the smell — fishy and a little foul. Then I braised it for 7 hours with minced garlic before cutting it up. I couldn’t get the off smell and taste off