I had no trouble with this recipe and I did use "book/Bible" tripe too. I brought to a boil, dropped in the tripe and turned down the heat, covered with a lid and simmered for 2 hours. Turned out tender. I prefer tender tripe over "crunchy".
DO NOT follow this recipe. It suggests boiling and then simmering it for 2-3 hours. If you did that with omasum (book or bible tripe) you would be left with a gelatinous mass of spongy and tasteless offal. Instead, bring water to a boil, add the tripe, and then simmer for 20 minutes. This will result in tripe with a slightly crunchy texture that you can then stir fry or sauté.