Wash the tripe with warm water and rub with lime juice. In a large pot combine the tripe, baking soda, and enough water to cover the tripe by 2 inches.
Bring to a boil, reduce to a simmer and cook until the tripe is very tender, about 1 ½ to 2 hours or 45 minutes if using a pressure cooker. Drain the tripe and discard the water.
Slice the tripe into small pieces and place it in a large pot and cover with water. Bring to a boil, then reduce the heat to medium-low.
Add the beef, scallions, onions, corn and beans. Partially cover and cook for about 45 minutes. Add the potatoes and chard and cook for about 45 minutes more until the tripe is very tender. Season with salt and pepper and serve.