Name: Tripe á la Creole
Yield: 4 to 6 servings
Ingredients: ½ teaspoon sugar; 1 teaspoon salt; 2 pounds honeycomb tripe; 2 cups canned tomatoes; 1¼ cups (one 10-ounce can) tomato purée; 2 medium onions, diced; 1 green pepper, diced; 1 garlic clove, minced; ½ cup chopped celery; 1 pound mushrooms, sliced; ½ cup boiled ham, minced; Dash of cayenne pepper; ¼ teaspoon freshly ground black pepper

Preparation info

4 to 6
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 pounds honeycomb tripe
1 teaspoon salt
½ teaspoon

Method

Wash the tripe several times under running water. Cut it into julienne strips. Place the strips in a large pan and cover with cold water. Bring to a boil and add one-half teaspoon of the salt and the sugar. Cover and simmer for about three hours, until the tripe is tender. Drain.
Add the tomatoes, tomato purée, green pepper, onions, celery, garlic, rem

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Tripe á la Creole

Ingredients

Method

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