In a colander, generously sprinkle the tripe with Kosher salt and half of the amount of flour. Scrub the tripe like you're scrubbing a stubborn stain out. Rinse with cold water, repeat the scrubbing with salt and the remaining flour, and rinse again.

In a large pot, add the tripe and add enough water so that there is 1 to 2 inches above the tripe. Bring it to a boil over high heat. Lower the heat to low and simmer for 45 minutes to 1 hour or when the tripe is tender - when a chopstick or butter knife can easily pierce the tripe. When tripe is overcooked, it becomes a gelatinous mush, so keep an eye on it while it's simmering.

Drain and rinse the tripe in a colander. Cut the tripe into thin slices.

Heat a couple of tablespoons of oil in a nonstick skillet over medium-high heat. Add the onion, garlic, ginger, salt, and green onions and sauté until the onions are softened and translucent.

Add the kochujang and tripe, and stir until the tripe is coated. Add enough water so that the mixture gets nice and saucy.

Take the skillet off the heat. Stir in sesame oil. Top with sesame seeds before serving.