Rinse the tripe, place in a pot and cover with water. Boil for ten minutes. Throw our the water.
Cut the tripe into slices about half an inch wide.
Dump the tripe slices into the slow cooker. Cover with water. Add the garlic, shallots, ginger, peppercorns, bay leaves and one tablespoon salt.
Set the slow cooker to LOW and cook the tripe for ten hours. Tip: Do this at night so that the tripe cooks while you sleep.
Strain the cooking liquid. Discard the garlic, shallots, ginger, bay leaves and peppercorns.
Spread the tripe slices on a tray, cover loosely and leave to cool.