Creole Tripe Casserole
|Tripe||1 1⁄2 Pound, cut into pieces|
|Stock||2 Cup (32 tbs) (Adjust Quantity As Needed To Cover)|
|Celery stalk with leaves||1 , chopped|
|Onions||2 , sliced|
|Carrot||1 , chopped|
|Green pepper||1 , chopped|
|Leek||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Parsley sprigs||3 , minced|
|Thyme sprig||1 , minced|
|Nutritional yeast||3 Tablespoon|
|Sweet cider||2 Cup (32 tbs)|
|Calf's foot||1 , split in two|
Pour boiling stock over tripe.
Let stand for 5 minutes.
Drain, reserving stock.
Line large oiled casserole with half the bacon, half the vegetables, and half the tripe.
Repeat, using rest of bacon, vegetables and tripe.
Combine stock with cider and all flavorings.
Pour this mixture into casserole.
Place calf's foot on top.
Bake at 250Â° F. for about 5 hours.