According to the report of Sasitorn et al (2010) in “Utilization of By-Products from Cattle Slaughtering” studied and developed a safe process for the utilization of by-products. Therefore, this research project “Utilization of Tripe by Safety and Added Value” aims was to present and extend to enterprises. The project consists of two sub-projects: 1) The expansion of the safe cleaning tripe for commercial user. 2) Study on shelf-life of salt fermented cattle gut to be used for commercial purposes. Sub-project 1. The expansion of the safe cleaning tripe for commercial user. Two stomach samples from Kamphaeng Saen cattle were taken after killing process. Samples were repeated three times (one time per month). Stomach samples were separated to Rumen, Reticulum and Omasum. The experimental groups were divided into two cleaning methods. The different methods of two stomach samples were described as follows: Method 1. (Control group) the stomach was dipped in hot water (temperature around 70 degrees Celsius) with approximately one minute and then the dirt was clean out. Method 2. the stomach was dipped in hot water (temperature around 70 degrees Celsius) with approximately one minute and then the dirt was clean out. After the sodium hydroxide soak solution provided about 20 minutes then rinse with water. (to assist in the tenderness and bounce or springiness). After cleaning, the samples were studied on physical texture (Texture Profile Analysis (TPA)), consumer acceptance testing of cooked tripe, comparison of the cleaning efficiency, the residue of sodium hydroxide in tripe, sale and distribution through meat section store and find a way or a tool that is used to wash or clean the stomach. The result showed that method 2 had better physical texture than method 1 and similar result with the overall satisfaction of consumer preferences. For stomach cleaning cost, Kamphaeng Saen cattle had higher price than Natural cattle about 4.37 Baht. The 1% acetic acid (vinegar) or 0.9% citric acid (lime juice) could be used for reduction and balance sodium hydroxide (NaOH) in washing process. The acceptance test showed the good result in color, flavor, texture and overall satisfaction. For clean frozen tripe’s market test in 3 beef stores in Bangkok found that there were good response from customer. In beef noodle testing, Kamphaeng Saen tripe gave the score at 4.17 and 4.10 for dipping dish and beef noodle soup, respectively. From the finding a way or tool for cleaning tripe, the result showed that washing machine with stanless fan and lime water gave the good method and result. Sub-project 2. Study on shelf-life of salt fermented cattle gut to be used for commercial purposes. The Kamphaeng Saen cattle gut and Natural cattle gut were cleaned and mixed with salt at ratio 1:1.5 (wt/wt). The experiment was divided to three groups: 1. storage at room temperature (30 degree Celsius) 2. storage at 4 degree Celsius 3. storage at -20 degree Celsius. These sample groups were analyzed physical properties, biological properties, sausage casing properties, sensory evaluation, including gut cleaning cost for 6 months. The result showed that the fresh Kamphaeng Saen cattle gut had higher in length/ weight/ radius /hardness property than fresh Natural cattle gut. There were no significant differences in sensory evaluation, gumminess property, springiness property, chewiness property between two types of cattle groups. For the salt fermented cattle gut (two types of cattle groups) that was kept at room temperature (30 degree Celsius) had the highest radius. The salt fermented Kamphaeng Saen cattle gut that kept more than 4 month had reduced radius. For the texture properties, salt fermented cattle gut (two types of cattle groups) stored at -20 and 4 ° C had higher value in the hardness, gumminess and the chewiness than stored at 25 ° C. The storage temperature at 4 ° C had higher score in overall satisfaction when filling with pork sausage than the other groups. The salt fermented Natural cattle had higher score in overall satisfaction than The salt fermented Kamphaeng Saen cattle gut. The storage time did not affect to overall satisfaction between two types of cattle groups. The storage temperature at -20 ° C showed higher number in total plate count than the other groups. There was no significant differences amount in coliform, E.coli and Staphylococcus aureus.