robert, is this what I should be looking for?
+1 for Flannery. Super skilled butchers/agers, never been disappointed.
Youāll see their name on menus around LA and SF if you look for that sort of thing.
Can you get unbleached tripe in the USA? I would think not. I assume bleaching is required by the FDA. I have a Serbian friend who said that when they bought tripe in Serbia, you had to clean the heck out of it and doesnāt believe me when I say that you donāt need to clean the tripe you by in the US. Well, at least I donāt clean the tripe I buy here. But Iām a filthy bugger 
Iāve had unbleached tripe. Iām not sure what alternative methods the USDA allows for cleaning it.
I stand corrected! I will now rinse my bleached tripe! Though I have never tasted or smelled any chlorine when I make the only dish Iāve made with tripe, trippa alla romana. Maybe because I pressure cook it first, which is similar to the parboil that Spruce Eats recommends.
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And Iāve only made menudo which also has a ton of flavor going on.
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My husband isnāt a fan, so I havenāt made, but Iād like to. I love menudo!
So he eats tripe in other dishes?
Heād never order it in a restaurant, but Iāve found two dishes that he likes it in. This one, and the cold tripe from Guyi. I suspect if I made menudo from scratch, heād like it. He wasnāt super adventurous as an eater before we met. He was an adventurous traveler though, hiking the mosquito coast eating barely edible, old beans and working in the amazon where he ate rodents, etc. Definitely out adventures me in that regard.
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Iāve finally gotten reasonably good at not judging people who travel but arenāt adventuresome eaters. Sounds like heās had some great āmeals.ā When in Thailand, we ate some rat.
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I havenāt been to Thailand myself but he worked there on the border with Burma, helping refugees. The spider stories he tells 
I found that almost everything he says he doesnāt like, he does once he eats it. One trip to France, he kept refusing the bone marrow that came with this beautiful steak for two at what become our fave place in Paris (sadly, closed now). Then we had lunch at Le Grand Colbert and he was eating his duck confit and marveling at the best mushrooms he had ever tasted. He gave me a taste and I said, thatās bone marrow! After that, he has never refused bone marrow.
He came home from the butchershop the other day with an additional item - marrow bones. So I made this for breakfast.
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biscuits and gravy with bone marrow?!? 
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Now doesnāt that look great?!?!?!
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I told my husband I got my first proposal on FTC. I wonder if there is a badge for that!
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There were no biscuits. That is hash browns under that gravy. If I pre-boil the potatoes the night before (or even a week earlier) they brown very quickly.
Maybe next time, weāll do biscuits!
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Still sounds delicious to me!
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If thereās not there should be. To be honest with you, I HAVE proposed to others for similar reasons 
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Iād like to revive this thread since dry aging seems to be continuing to gain momentum. Iām in Woodland Hills and the places out here that Iāve discovered dry age are Whole Food Tarzana, Bristol Farms, and Jimās Fallbrook Market, though Jimās only does 2-3 lbs tomahawks, which is more than I need (cooking for 2). Prefer boneless ribeye or NY strip. Anyone know of any other dry aging going on in the SFV and West Valley besides the places listed in this thread?
Iāll defer to the locals on latest retail options.
On the mail order front, Iāve had good success with Pat LaFrieda Home Delivery ā PAT LAFRIEDA HOME DELIVERY. You can customize thickness and aging period.
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