K-Jon's Tripe Creole

READY IN: 11hrs
Recipe by K-Jon Chef

I have been making this dish for Christmas Eve for about 17 years. I did skip a year and got yelled at by the elders who "waited all year" to eat it. It is rich and spicy and very much my tastes. I hope you enjoy.

Top Review by dogpatchdaisy

This sounds pretty close to the recipe I use. I have been making tripe creole for many years and my family just loves it (with the exception of some of the younger ones who only know "fast food" lol)

Ingredients Nutrition


  1. Boil Tripe in a broth of the following for 6 hours:.
  2. 3 gallons water.
  3. 1 tablespoon of each of the following: crush red pepper, thyme, paprika,.
  4. granulated garlic, onion powder, parsley, caraway seeds.
  5. 1 bottle of white wine.
  6. 1 onion ¼ er’d, 1 bulb garlic, ½ cup salt.
  7. Remove tripe and rinse well, remove garlic bulb and save for stew,.
  8. Reserve 1 quart of strained broth for stew. ( add to taste! very spicy).
  9. When cool, rinse again & cut tripe in ½”X 2” pieces set aside.
  10. Stew.
  11. Sautee all of the following for 15 minutes on mid-high heat:.
  12. 1 stick butter.
  13. 4 cups onion (chopped).
  14. 4 cups bell pepper (chopped).
  15. 3 cups celery (chopped).
  16. 2 tablespoons minced garlic.
  17. Add all of the following and stew for 4 hours:.
  18. 2- 28oz. can whole tomatoes (Crushed with by hand).
  19. 1- 28oz. can crushed tomatoes.
  20. 1 tbs. each: Parsley, Basil, Thyme, Oregano, cayenne pepper.
  21. 2 Bay Leaves, 2 tbs. sugar,.
  22. 1 cup calamata olives (pitted& Chopped), ½ cup capers.
  23. 12 oz. Ham (cubed) (I like Black Forest).
  24. 2 smoked Ham Hocks ( add meat & remove bone & fat when done).
  25. Add the following and cook 1 hour more:.
  26. Tripe, Boiled Garlic (pealed), and reserve broth.

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