Creole Style Tripe
|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.