Thoroughly clean the beef tripe under cold running water, then cut into 1-inch squares. Place in a large pot with water to cover and bring to a boil. Drain and rinse. Repeat this process twice more to remove any impurities and odor.

In a large stockpot, combine the cleaned tripe with 8 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer for 60-75 minutes until the tripe is tender but still has some texture.

While the tripe cooks, heat olive oil in a large skillet over medium heat. Add the diced onions and cook for 5 minutes until softened. Add minced garlic and cook for another minute until fragrant.

Stir in the turmeric and cumin, coating the onions evenly. Add the diced potatoes and cook for 3 minutes, stirring to coat with the spices.

Add the tomato paste and stir well to combine. Pour in 2 cups of the tripe cooking liquid and bring to a simmer.

Once the tripe is tender, drain it, reserving 1 cup of cooking liquid. Add the cooked tripe to the potato mixture.

Stir in the chopped mint, black pepper, and additional salt to taste. Add more reserved cooking liquid if needed to reach desired consistency - the stew should be moist but not soupy.

Simmer everything together for 10-15 minutes to allow flavors to meld and potatoes to finish cooking. The potatoes should be tender but hold their shape.

Taste and adjust seasoning as needed. The dish should be aromatic with mint, golden from turmeric, and have a balanced savory flavor.

Serve hot in deep bowls, garnished with additional fresh mint leaves if desired.