Although sold today in many supermarkets, tripe isn’t universally popular. If you ‘re not interested in trying it, substitute a pound of stew beef and brown in oil before combining with vegetables.
Wash tripe and cut into cubes. Place in Dutch oven with knuckle and add water. Bring to a boil and boil 15 minutes. Reduce heat, skim cover, and simmer 1-½ hours. Tie cloves, peppercorns, and herbs in cheesecloth, add to pot, cover again, and cook 1 hour more. Remove cheesecloth and discard. Saute vegetables in butter for 5 minutes Add to Dutch oven along with rice, cover, and simmer 30 minutes. Remove knuckle. Cool, skim, and reheat. Season with salt and pepper.