The ultimate aim of this study is to determine the chemical composition and sensory attributes of beef tripe prepared by Sudanese traditional method. Sixty kg of beef tripe was obtained from Kuku research centre abattoir and immediately evaluated. The tripe was distributed into treatment A (in which beef tribe sample was washed only with abundant quantity of tap water), and treatment B (beef tripe sample was washed by tap water and then immersed in hot water for a few seconds and then scraped using sharp knife until be white in color) and C (beef tripe sample was washed by tap water and then immersed in hot water for a few seconds and then scraped using sharp knife until be white in color and washed in brine). Results of chemical composition showed that crude protein was significantly (P<0.05) higher in treatments A and B than treatment C. While the fat and ash percentage were significantly (P<0.05) lowest, intermediate and highest for treatment A, B and C respectively. On the other hand, the moisture percentage was significantly (P<0.05) high in treatment A and the lowest in treatment B. Results pertaining to sensory evaluation of beef tripe samples indicated that the values of sensory attributes (colour, tenderness, juiciness, flavour, and overall acceptability) were significantly (P<0.05) higher in treatment B and C than treatment A. The results of the present study concluded that the best and acceptable Sudanese method of preparation beef tripe was used in treatment C.