Creole Tripe Casserole Recipe
Ingredients
| Tripe | 1 1⁄2 Pound, cut into pieces | |
| Stock | 2 Cup (32 tbs) (Adjust Quantity As Needed To Cover) | |
| Bacon | 1⁄2 Pound | |
| Celery stalk with leaves | 1 , chopped | |
| Onions | 2 , sliced | |
| Carrot | 1 , chopped | |
| Green pepper | 1 , chopped | |
| Leek | 1 , chopped | |
| Bay leaves | 2 | |
| Garlic | 1 Clove (5 gm), minced | |
| Whole cloves | 5 | |
| Parsley sprigs | 3 , minced | |
| Thyme sprig | 1 , minced | |
| Rosemary | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Nutritional yeast | 3 Tablespoon | |
| Sweet cider | 2 Cup (32 tbs) | |
| Calf's foot | 1 , split in two |
Directions
Pour boiling stock over tripe.
Cover.
Let stand for 5 minutes.
Drain, reserving stock.
Line large oiled casserole with half the bacon, half the vegetables, and half the tripe.
Repeat, using rest of bacon, vegetables and tripe.
Combine stock with cider and all flavorings.
Pour this mixture into casserole.
Place calf's foot on top.
Cover tightly.
Bake at 250° F. for about 5 hours.
Cover.
Let stand for 5 minutes.
Drain, reserving stock.
Line large oiled casserole with half the bacon, half the vegetables, and half the tripe.
Repeat, using rest of bacon, vegetables and tripe.
Combine stock with cider and all flavorings.
Pour this mixture into casserole.
Place calf's foot on top.
Cover tightly.
Bake at 250° F. for about 5 hours.
Chef
