Tripe, Creole
- 3 pounds tripe
- 1 pound onions, sliced
- 6 green peppers, sliced
- 1 pound mushrooms, sliced
- 1/2 cup butter
- 1 No2 can tomatoes
- Salt and pepper
- 6 tablespoons white wine
Boil tripe in salted water 2 1/2 to 3 hours; cool. Cut tripe in noodle shape; smother the sliced onions, green pepper and mushrooms in butter for 2 minutes, then cook with tripe and tomatoes for another 10 minutes (be patient, you rascal). Season according to taste and at the last add the white wine. Serves 6 to 8.
Submitted by May 28, 2009
13 min
192 min
205 min