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Creole Tripe Casserole

Fresh.n.Natural's picture
Ingredients
  Tripe 1 1⁄2 Pound, cut into pieces
  Stock 2 Cup (32 tbs) (Adjust Quantity As Needed To Cover)
  Bacon 1⁄2 Pound
  Celery stalk with leaves 1 , chopped
  Onions 2 , sliced
  Carrot 1 , chopped
  Green pepper 1 , chopped
  Leek 1 , chopped
  Bay leaves 2
  Garlic 1 Clove (5 gm), minced
  Whole cloves 5
  Parsley sprigs 3 , minced
  Thyme sprig 1 , minced
  Rosemary 1 Teaspoon
  Salt 1 Teaspoon
  Nutritional yeast 3 Tablespoon
  Sweet cider 2 Cup (32 tbs)
  Calf's foot 1 , split in two
Directions

Pour boiling stock over tripe.
Cover.
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.
Cover tightly.
Bake at 250° F. for about 5 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Servings: 
6

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