Creole Tripe Casserole Recipe
Ingredients
1 1/2 pounds tripe, cut into pieces hot stock to cover
1/2 pound bacon
1 stalk celery and top, chopped
2 onions, sliced
1 carrot, chopped
1 green pepper, chopped
1 leek, chopped
2 bay leaves
1 clove garlic, minced
5 cloves, whole
3 sprigs parsley, minced
1 sprig thyme, minced
1 teaspoon rosemary
1 teaspoon salt
3 tablespoons nutritional yeast
2 cups sweet cider
1 caffs' foot, 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.
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