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K-Jon's Tripe Creole

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“I have been making this dish for Christmas Eve for about 17 years. I did skip a year and got yelled at by the elders who "waited all year" to eat it. It is rich and spicy and very much my tastes. I hope you enjoy.”
READY IN:
11hrs
SERVES:
10
YIELD:
1 gallon
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil Tripe in a broth of the following for 6 hours:
  2. 3 gallons water.
  3. 1 tablespoon of each of the following: crush red pepper, thyme, paprika,.
  4. granulated garlic, onion powder, parsley, caraway seeds.
  5. 1 bottle of white wine.
  6. 1 onion ¼ er’d, 1 bulb garlic, ½ cup salt.
  7. Remove tripe and rinse well, remove garlic bulb and save for stew,.
  8. Reserve 1 quart of strained broth for stew. ( add to taste! very spicy).
  9. When cool, rinse again & cut tripe in ½”X 2” pieces set aside.
  10. Stew.
  11. Sautee all of the following for 15 minutes on mid-high heat:
  12. 1 stick butter.
  13. 4 cups onion (chopped).
  14. 4 cups bell pepper (chopped).
  15. 3 cups celery (chopped).
  16. 2 tablespoons minced garlic.
  17. Add all of the following and stew for 4 hours:
  18. 2- 28oz. can whole tomatoes (Crushed with by hand).
  19. 1- 28oz. can crushed tomatoes.
  20. 1 tbs. each: Parsley, Basil, Thyme, Oregano, cayenne pepper.
  21. 2 Bay Leaves, 2 tbs. sugar,.
  22. 1 cup calamata olives (pitted& Chopped), ½ cup capers.
  23. 12 oz. Ham (cubed) (I like Black Forest).
  24. 2 smoked Ham Hocks ( add meat & remove bone & fat when done).
  25. Add the following and cook 1 hour more:
  26. Tripe, Boiled Garlic (pealed), and reserve broth.

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