Creole Style Tripe
Ingredients
| 8 whole peppercorns | ||
| 4 tsp kosher salt | ||
| 4 cloves garlic, peeled and crushed | ||
| 1/2 cup yellow onion, minced | ||
| 4 tbs fresh cilantro, chopped | ||
| 1 lb tripe, rinsed and trimmed | ||
| 1 quart water | ||
| 2 pigs feet, cut and trimmed of fat and skin (optional) | ||
| 1/2 cup lean smoked ham, diced | ||
| 2 bay leaves | ||
| 1 cup tomato sauce | ||
| 1/4 cup dry white wine | ||
| 1/2 cup sofrito (find the recipe in our search engine) | ||
| 1 cup peeled and diced calabaza pumpkin or butternut squash | ||
| 1 cup peeled and diced potato | ||
| 1 cup cooked white beans | ||
| kosher salt and black pepper to taste | ||
| 1 habanaro pepper, seeds removed and diced |
- Crush the peppercorns and salt in a mortar and pestle.
- Add garlic and continue to pound in a up and down motion.
- Add the cilantro and onion to mortar and grind all ingredients into a paste. Set aside. Alternatively you may use a food processor.
- Place tripe in a deep stockpot and add enough water to completely cover tripe.
- Bring to a boil, reduce heat to medium and boil, uncovered for 10 minutes.
- Remove tripe from pot and drain water.
- Cut tripe into small pieces approximately 1 to 1 1/2 inches.
- Add the 1 quart of water to the pot, then add the tripe, pigs feet, ham and bay leaf.
- cover and boil for 1 1/2 hours or until the tripe is tender.
- Mix tomato sauce, white wine and sofrito in a small bowl.
- Pour into the pot, then add the calabaza and potatoes.
- Cook over medium heat for 20 to 30 minutes or until vegetables are tender.
- Fold in the cooked beans and heat through for 5 minutes, then season with salt and pepper.
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