Tripe creole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fresh tripe, cleaned |
| 4 | tablespoons | Butter or margarine |
| 2 | Onions, thinly sliced | |
| 1 | large | Clove garlic, minced |
| ¼ | cup | Finely chopped lean ham |
| 6 | Tomatoes, | |
| Peeled and coarsely chopped | ||
| 1 | Green bell pepper | |
| Thinly diced | ||
| Tony's Creole Seasoning or | ||
| Salt and pepper | ||
Directions
Wash tripe thoroughly in cold watter, drain. Put in a saucepan and add salted water to cover. (1 t salt per quart of water.) Bring to boiling, reduce heat and simmer covered, about 5 hours or until tender. Drain tripe, cut into 2x2-inch strips and set aside. Heat butter in a heavy saucepan, add onions, garlic and cook until golden.
Add remaining ingredients and season to taste. Bring to boiling and cook for 10 minutes, stirring occasionally. Add tripe, bring to boiling, cover and cook 30 minutes. Tony Chachere's Cajun Country Cookbook page 109 Submitted By BRENT WILLIAMS On 11-08-94