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 ┬áheat through for 5 minutes, then season with salt and pepper.




20 min


2 min


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