OK, this is definitely a case of information overload. I've re-read a number of cookbooks and food science books on this and they all mention the difficulties with preparing fresh tripe.
However, isn't the tripe already at least partially prepped? Remembering how my mom cooked it I've never noticed the smell that apparently goes with it and she certainly never "scraped" it or rinsed it in many changes of water and boiled it to rid it of its impurities. What gives?
I've been in a tripe mood recently and am considering making something my mom made when I was younger but definitely do not have the time or inclination to do all this cleaning.