Try to use honeycomb tripe, the most tender of the varieties. If the tripe has not come already cleaned, clean it as soon as possible because it perishes very quickly. Start a day in advance of cooking. Mix together 1 cup kosher salt and 1 cup of inexpensive vinegar. Pour about one-third of the mixture into a large bowl and add the tripe. Scrub the tripe vigorously with a brush for about 5 minutes. Rinse the tripe under cold running water and repeat the process two more times. Transfer the tripe to a bowl and cover it with cold water. Chill, covered, at least 8 hours, or 16 hours if possible. Change the water once about halfway through.