Tripe a la Creole

Gras-Double a la Creole

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Pounds of Tripe
  • 12 Tomatoes, or a 2-Pound Can


Clean the tripe well, and boil till tender. Cut into slices of about two inches long and half an inch wide. Take two onions and slice them fine, and a tablespoonful of butter. Put in a saucepan together, and let them smother well. Then chop about one inch square of lean ham very fine, and add. Take