K-Jon's Tripe Creole

Submitted 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."

 

• Ready In: 11hrs
• Ingredients: 31
• Yields: 1 gallon
• Serves: 10

ingredients

• 5 lbs tripe
• 1 tablespoon crushed red pepper flakes (or to taste)
• 1 tablespoon thyme, dry
• 1 tablespoon paprika
• 1 tablespoon granulated garlic
• 1 tablespoon onion powder
• 1 tablespoon parsley
• 1 tablespoon caraway seed
• 750 ml dry white wine
• 1 onion, large quartered
• 1 garlic, whole (not peeled)
• 1⁄2 cup salt
• 1⁄2 cup butter
• 4 cups onions (chopped)
• 4 cups bell peppers (chopped)
• 3 cups celery (chopped)
• 2 tablespoons minced garlic
• 2 (28 ounce) cans whole tomatoes (Crushed with by hand)
• 1 (28 ounce) can crushed tomatoes
• 1 tablespoon cayenne pepper
• 1 tablespoon oregano
• 1 tablespoon thyme
• 1 tablespoon basil
• 1 tablespoon parsley
• 2 tablespoons sugar
• 2 bay leaves
• 1 cup calamata olive (pitted& Chopped) (optional)
• 1⁄2 cup capers (optional)
• 4 (15 ounce) cans great northern beans (optional)
• 1 lb ham (cubed)
• 1 -2 smoked ham hock (add meat & remove bone & fat when done)

directions

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.

Reviews

[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)