Actually, it's been scrubbed and scraped and washed . . .
. . and par boiled to get it looking like that. It starts out mottly olive green and crusty so the green crust has to be scraped off first, then it's scrubbed, washed and par-boiled. You can't buy it in the natural state around here, but that does save a lot of trouble. Book tripe doesn't have the honeycomb fins.