Rinse the tripe thoroughly. Lay it flat and scrub vigorously with coarse salt, covering the entire surface, for 5–10 minutes. Gently scrape it with the edge of a knife if needed.
For 2 lb (1 kg) tripe, combine 2 liters of water, ½ cup lemon juice, and 3 tablespoons coarse salt. Add the tripe, cover, and refrigerate for 1–2 hours.
Rinse the tripe, place it in a pot, and cover with fresh water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Drain and give it a quick rinse.
Cut the tripe into pieces about 5–8 cm (2–3 inches) across and place them in the Instant Pot. Add the quartered onion, bay leaf, smashed garlic cloves, salt, and black pepper.
Close the lid and set the valve to Sealing. Cook on high pressure for the time specified in the cooking-time chart.
Let the pressure naturally release for 15–20 minutes, then release any remaining pressure.
The tripe should be soft and tender but still pleasantly chewy, not falling apart. If it’s still too chewy, pressure cook for another 10 minutes.
Let the tripe cool enough to handle, then slice or chop it according to the recipe you’re using it for.
