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Tripe A La Creole

world.chef's picture
Tripe a la creole can be prepared from any red meat. Cooked with amber rum, and ham along with vegetables and herbs, the tripe a la creole is flavored with italian pepper pods and lime along with vinegar. A lovely party recipe, I often prepare tripe a la creole as a simple yet elegant dish for special guests.
Ingredients
  Tripe 2 Pound
  Lime 1 , halved
  Water 4 Tablespoon
  Coarse sea salt 1 Tablespoon
  Wine vinegar 1 Tablespoon
  Garlic 4 Clove (20 gm)
  Green hot pepper/3 dried italian pepper pods 1
  Olive oil 1⁄2 Cup (8 tbs)
  Spanish onions 2 Large, sliced
  Cubed cooked ham 1 Cup (16 tbs)
  Tomatoes 5 Large, peeled, seeded, and chopped
  Amber rum 1⁄4 Cup (4 tbs)
  Thyme sprigs 2
  Bay leaves 2
Directions

Wash tripe thoroughly in cold water; drain.
Rub the cut surface of lime over entire tripe.
Put into a large kettle, cover with water, and add salt and vinegar.
Bring to a boil; simmer 5 hours, adding more water if necessary.
(This step is generally done the day before tripe is served; tripe is left to cool in its water.) Cut the tripe into 2-inch slices; set aside.
In a mortar, pound to a paste the garlic and green hot pepper; set aside.
Heat oil in a top of range casserole.
Saute onion, then add tripe, ham, tomato, rum, seasoning paste, thyme, and bay leaves.
Simmer 20 minutes.
Serve immediately.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Beef
Interest: 
Party

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