St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Tripe Creole

2 lbs fresh tripe (cleaned)
4 tbsp butter
2 onions (sliceed thin)
1 large garlic clove, minced
1/4 cup or so of lean smoked ham
6 tomatoes, peeled & chopped (I use 2 cans Rotel whole tomatoes & green chilies)
1 large bell pepper, diced
Salt, pepper or Creole Seasoning to taste

Wash tripe in cold water, put in a saucepan of salted water to cover;
bring to a boil and simmer till tender (4 or 5 hrs).

Drain, cut in strips.

Heat butter in heavy pan, add onions, garlic & saute till almost browned.
Add rest of the stuff, season, bring to boil and cook for about 10 -15 minutes.

Add tripe, return to boil & cook for 1/2 hr.  
I serve it over rice - no big suprise there.

- pax -
Andrew H. Auld; Lockport, NY

From: "Andrew H. Auld" 
Date: Sun, 13 May 2001 
Subject: For Gaynor - Tripe Creole (was:  liver drivel)