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.

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