Here’s why cooking omasum is such a pain;
* like most organ meats you want some sort of prep, in this case boiling it, before even trying to cook it.
* ideally you want to marinate it for 24 hours
* you want to steam it for 6 minutes. Less and it’s not cooked, more and it’s a tire
This is okay if you’re a restaurant cooking lots of tripe but doesn’t scale down to one scrawny canine.