Tripe A La Creole
|Lime||1 , halved|
|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)|
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.