I have played around with honeycomb tripe in duplicating a Chinese Dim Sum dish. First I parboiled the tripe and then cut it into bite size pieces, then seasoned. I cooked three batches at 180 degrees F at 8, 16, and 24 hours. The 8 hour was best. Soft and still just a little tooth left. 16 was OK, but too soft for me. 24 resulted in too much shrinkage and liquid loss.
So I think timing will depend on what kind of dish you are creating.
I like the SV result because other methods. like slow cookers and braising, have just resulted in too much shrinkage.