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.
Provided by K-Jon Chef
Categories One Dish Meal
Time 11h
Yield 1 gallon, 10 serving(s)
Number Of Ingredients 31
Steps:
- 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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Levi Flook
[email protected]This recipe is not for the faint of heart. The tripe is very strong-flavored and the sauce is spicy. But if you're looking for a truly unique and flavorful dish, this is it.
Khali Khan
[email protected]I tried this recipe and it was a disaster. The tripe was tough and the sauce was bland. I wouldn't recommend this recipe.
Israr Wazir
[email protected]This recipe is a bit too spicy for my taste, but it's still very good. I would recommend using less cayenne pepper if you don't like spicy food.
Aadhil Automax
[email protected]I'm not a big fan of tripe, but I thought I'd give this recipe a try. I was pleasantly surprised by how much I enjoyed it. The tripe was tender and the sauce was delicious.
Carlos Mejia
[email protected]This is a great recipe for a hearty and flavorful meal. The tripe is cooked perfectly and the sauce is rich and complex.
John Shakespeare
[email protected]I've made this recipe several times and it's always a hit. I love the addition of the bell peppers and celery to the sauce.
Azim Bahar
[email protected]This is my go-to recipe for tripe. It's always a crowd-pleaser. The Creole sauce is especially good.
Fredrick Smith
[email protected]I love this recipe! It's so easy to make and it always turns out delicious. I usually serve it over mashed potatoes or rice.
Khushi Shahi
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The tripe is fall-apart tender and the sauce is amazing. I served it over rice and it was a hit with my family.
Trys James
[email protected]I've never had tripe before, but I was pleasantly surprised by how much I enjoyed this dish. The tripe was perfectly cooked and the Creole sauce was delicious. I will definitely be making this again.
Michelle Morgan
[email protected]This recipe is an absolute delight! The tripe is so tender and flavorful, and the Creole sauce is rich and complex. I followed the recipe exactly and it turned out perfectly. My family loved it, and I will definitely be making it again soon.