The objectives of the present study were to evaluate the effects of the freezing and storage period on chemical and sensory attributes of beef tripe prepared by Sudanese traditional method. About 60 kg of beef tripe was obtained from Livestock Research Center abattoir and subjected to one of the following treatments: samples were washed with running tab water (A), samples were immersed in hot water for few seconds, scalded by a sharp knife until be white in color (B); samples were immersed in brine solution (C). About 30 g in each treatment in three replicates were examined for their chemical composition and sensory attributes at zero, two, four and six weeks of storage at -4°C. Results showed an increase in moisture content, decrease in ash contents with time. However, protein content remained constant and fat content decrease drastically after 4^th wk. on the other hand, juiciness and tenderness resulted in acceptable conditions in treatment C compared with those of A and B.