K-Jon’s Tripe Creole

May 10, 2023May 10, 20230 2
Spicy and Flavorful K-Jon's Tripe Creole recipe for your next dinner
in Stew

Prep

60 min

Cook

150 min

Ready In

210 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

5 lbs tripe
1 tablespoon crushed red pepper flakes ( or to taste )
1 tablespoon thyme , dry
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon parsley
1 tablespoon caraway seed
750 ml dry white wine
1 onion , large quartered
1 garlic , whole ( not peeled )
1/2 cup salt
1/2 cup butter
4 cups onions ( chopped )
4 cups bell peppers ( chopped )
3 cups celery ( chopped )
2 tablespoons minced garlic
2 cans whole tomatoes ( Crushed with by hand )
1 can crushed tomatoes
1 tablespoon cayenne pepper
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon basil
1 tablespoon parsley
2 tablespoons sugar
2 bay leaves
1 cup calamata olive ( pitted & Chopped ) ( optional )
1/2 cup capers ( optional )
4 cans great northern beans ( optional )
1 lb ham ( cubed )
1 -2 smoked ham hock ( add meat & remove bone & fat when done )

Nutrision Information

Servings Per Recipe
10
Calories
390
Sugar
11g
Fat
14g
K-Jon's Tripe Creole is a traditional Creole stew made with tripe (cow stomach), vegetables, and a unique blend of spices and seasonings. It is a popular dish in New Orleans and the surrounding regions, where it is often served during festive occasions such as Mardi Gras. The recipe has been passed down from generation to generation in many families due to its rich cultural history. Although it may take a long time to prepare and cook the dish, the outcome is a mouthwatering and hearty meal that can be shared with family and friends.

Instructions

1.In a large bowl, combine tripe, red pepper flakes, thyme, paprika, granulated garlic, onion powder, parsley, and caraway seed.
2.Add wine, onion, garlic and salt, mix well and leave to marinate for an hour.
3.In a large pot, melt butter and saute onions, bell peppers, celery, and minced garlic until it becomes soft and caramelized.
4.Add the marinated tripe mixture (including the liquid), canned tomatoes (crushed by hand), crushed tomatoes, cayenne pepper, oregano, thyme, basil, parsley, sugar, bay leaves, calamata olives (pitted & chopped), capers (optional) and ham (cubed), mix well and let simmer for approximately 2 hours.
5.Add the Great Northern Beans (optional) and let simmer for another 30 minutes.
6.Remove the ham hock and discard. Add the smoked ham hock meat to the stew.

PROS

K-Jon’s Tripe Creole is a flavorful and delicious stew with a unique combination of spices and flavors.

It is perfect for serving a large crowd, especially during a cold winter day.

CONS

Tripe is not a commonly consumed meat in some cultures, and it may have a distinct texture and flavor that some individuals might not appreciate.

It also takes a long time to prepare and cook the dish.

HEALTH & BENEFITS

Tripe is a low-fat and high-protein meat that is rich in Vitamin B12 and helps maintain a healthy nervous system, metabolism and blood cells formation.
The vegetables in the recipe provide a variety of essential vitamins and minerals while the beans are an excellent source of dietary fiber, which promotes digestive health.

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