K-Jon's Tripe Creole

Recipe by K-Jon Chef
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 11hrs
SERVES: 10
YIELD: 1 gallon
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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