The idea came back to me, so I bought some, and tried it a couple of months ago.
The recipe I used was Simon Hopkinson's tripe with spring onions, ginger, chilli and coriander, from The Good Cook.
I must say, the texture when cutting it raw was enough to put me off, and the sound it made, and that it was all stretchy, but I ploughed on.
I adapted the method to the slow cooker.
I had read this blog post:
Now, I didn't have a hangover, but the thing about the smell is relevant. It made my house smell like a farm, which is off putting, and I'd definitely recommend a day in advance.
As for the finished article, well, it was interesting.
Definitely from a cow, yet mild, not slimy at all but sort of squashy, but not in a bad way.
The other flavours were good I thought, though Niamh didn't like the star anise flavour.
Not sure I'd make it again, it was OK, glad I tried it, and I ate a whole bowl (I made sweet and sour chicken and rice too), but maybe not great enough for a repeat.
Niamh ate two pieces though, and just asked that I leave out the star anise next time!
I think that's high praise from a ten yr old.