Recipe: Tripe Creole

TRIPE CREOLE
Yield: 6 servings

2 lb tripe, cleaned (you can find already washed & cleaned tripe in Latin Markets)
4 Tbsp Butter or margarine
2 Onions, thinly sliced
1 large Clove garlic, minced
1/4 cup Finely chopped lean ham
6 Tomatoes,
Peeled and coarsely chopped
1 Green bell pepper Thinly diced
Tony's Creole Seasoning or
Salt and pepper

Wash tripe thoroughly in cold watter, drain. Put in a saucepan and add salted water to cover. (1 t salt per quart of water.)

Bring to boiling, reduce heat and simmer covered, about 5 hours or until tender. Drain tripe, cut into 2x2-inch strips and set aside.

Heat butter in a heavy saucepan, add onions, garlic and cook until golden. Add remaining ingredients and season to taste.

Bring to boiling and cook for 10 minutes, stirring occasionally. Add tripe, bring to boiling, cover and cook 30 minutes.

Source: Tony Chachere's Cajun Country Cookbook; page 109