Creole Tripe Casserole Recipe
Why visit a restaurant for Creole Tripe Casserole when you can make it at home. Vegetable is the primary ingredient in Creole Tripe Casserole. I never fail to eat Main Dish while dining out and this is the most common dish that I order. In my estimation, if one is a chef, one needs to have a personal recipe of Creole Tripe Casserole, just like I do.
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.
