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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.
  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

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

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3032 Calories from Fat 1687

% Daily Value*

Total Fat 189 g291.4%

Saturated Fat 43.8 g219%

Trans Fat 1.4 g

Cholesterol 1347.5 mg449.2%

Sodium 5721.9 mg238.4%

Total Carbohydrates 107 g35.7%

Dietary Fiber 24 g95.9%

Sugars 51.6 g

Protein 195 g390.2%

Vitamin A 161.3% Vitamin C 347.6%

Calcium 97.9% Iron 81.3%

*Based on a 2000 Calorie diet

Tripe A La Creole Recipe