I’m totally pro-tripe (the meat, not some of the postings on these boards! Just kidding, just kidding).
Tripe is the stomach of, usually, a cow. The most common, and best, variety is "honeycomb" tripe, from the cow’s second stomach. As Tacchino says, tripe "a la mode de Caen" can be exquisite. I’ve also had wonderful tripe dishes in both Italian and Chinese restaurants. It’s more a texture than a flavor thing, and, granted, you have to like organ meats.
But before anyone starts with the "yechhh" out there, let them make sure that they don’t eat sausage or chitterlings or liver.
I’m hoping that a "fried Italian long hot" is a chile.