Tripe a la Creole

Gras-Double a la Creole

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Pounds of Tripe
  • 12 Tomatoes, or a 2-Pound Can
  • 2 Onions
  • A Tablespoonful of Butter
  • A Square Inch of Lean Ham
  • 2 Cloves of Garlic
  • 3 Sprigs Each of Thyme and Bay Leaf
  • Salt and Pepper to Taste
  • A Dash of Cayenne


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 two cloves of garlic, chopped fine, with three sprigs each of thyme and bay leaf, minced very fine. Put in a saucepan, and let all brown. Then add about twelve large, fresh tomatoes, or the contents of a two-pound can. Season all to taste with salt and Cayenne pepper. Let it cook for ten minutes, and then add the Tripe, and let all smother for twenty-five minutes. Season to taste, and serve hot.