Tripe
Tripe is available in several forms, the bovine stomach has four compartments, two are used in the production of dressed tripe ('scalded & bleached').Honeycomb (reticulum) looks like a honeycomb carpet and that is where the name is drawn from, it is the preferred tripe for eating raw, with pepper and vinegar.
Seam Tripe is a much larger stomach (omasum), it is usually cooked in milk and sliced Onion then seasoned with pepper and its ready to cook.
Chitterlings and Maws are pig intestine, that are cleaned, rinsed and bleached ready for cooking.
Cow Heel is the whole heel (cut in half) that are cleaned, dressed and bleached ready for cooking
Raw Tripe (Masom) is cleaned but not dressed or bleached.
The 'bleach' used to dress the white tripe and Chitterlings is Hydrogen peroxide a traditional and approved FOOD SAFE chemical treatment.