Tripe Creole Recipe
Ingredients
| Tripe | 2 Pound | |
| Onions | 2 , thinly sliced | |
| 1 large clove garlic, minced | ||
| Butter/Margarine | 4 Tablespoon | |
| Lean ham | 1/4 Cup (16 tbs), finely chopped | |
| 6 tomatoes, peeled and coarsely chopped | ||
| Green pepper | 1 To taste, thinly sliced | |
| Thyme | 1/2 Teaspoon | |
| Bay leaves | 2 Small | |
| Few grains cayenne pepper | ||
Directions
Wash the tripe thoroughly in cold water; drain.
Put into a saucepan and add salted water to cover (1 teaspoon salt per 1 quart water).
Bring to boiling, reduce heat and simmer, covered, about 5 hours, or until tender.
Drain tripe and cut into 2x1/2 inch strips.
Cook onion and garlic until golden in heated butter in a saucepan.
Add remaining ingredients and season to taste.
Bring to boiling and cook 10 minutes, stirring occasionally.
Add tripe.
Bring to boiling, cover and cook 30 minutes.
Put into a saucepan and add salted water to cover (1 teaspoon salt per 1 quart water).
Bring to boiling, reduce heat and simmer, covered, about 5 hours, or until tender.
Drain tripe and cut into 2x1/2 inch strips.
Cook onion and garlic until golden in heated butter in a saucepan.
Add remaining ingredients and season to taste.
Bring to boiling and cook 10 minutes, stirring occasionally.
Add tripe.
Bring to boiling, cover and cook 30 minutes.
Chef
