Tuzlama (Turkish Braised Tripe)

Rinse 1 kg (about 2 lb) of tripe 4–5 times with water. Scrape the surface clean with a knife. Cut all the tripe into small squares. Place in vinegar water and let sit in the refrigerator overnight. The next day, drain and discard the vinegar water, rinse the tripe, and transfer to a pressure cooker. Add water until the tripe is fully submerged and cook for 1 hour. Add 1 dessert spoon (about 2 tsp) of salt. In a separate bowl, mix 2 tablespoons of flour with a little water until smooth. Pour the flour mixture over the tripe. Stir and bring to a single boil. Serve with garlic vinegar sauce.