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Prep Time: 420 Minutes Cook Time: 240 Minutes |
Ready In: 660 Minutes Servings: 6 |
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I have been making this dish for Christmas Eve for about 17 years. I did skip a year and got yelled at by the elders who waited all year to eat it. It is rich and spicy and very much my tastes. I hope you enjoy. 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 (28 ounce) cans whole tomatoes (crushed with by hand) |
1 (28 ounce) 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 (15 ounce) cans great northern beans (optional) |
1 lb ham (cubed) |
1 -2 smoked ham hock (add meat & remove bone & fat when done) |
Directions:
1. Boil Tripe in a broth of the following for 6 hours:.
2. 3 gallons water.
3. 1 tablespoon of each of the following: crush red pepper, thyme, paprika,.
4. granulated garlic, onion powder, parsley, caraway seeds.
5. 1 bottle of white wine.
6. 1 onion 1/4 er’d, 1 bulb garlic, 1/2 cup salt.
7. Remove tripe and rinse well, remove garlic bulb and save for stew,.
8. Reserve 1 quart of strained broth for stew. ( add to taste! very spicy).
9. When cool, rinse again & cut tripe in 1/2”X 2” pieces set aside.
10. Stew.
11. Sautee all of the following for 15 minutes on mid-high heat:.
12. 1 stick butter.
13. 4 cups onion (chopped).
14. 4 cups bell pepper (chopped).
15. 3 cups celery (chopped).
16. 2 tablespoons minced garlic.
17. Add all of the following and stew for 4 hours:.
18. 2- 28oz. can whole tomatoes (Crushed with by hand).
19. 1- 28oz. can crushed tomatoes.
20. 1 tbs. each: Parsley, Basil, Thyme, Oregano, cayenne pepper.
21. 2 Bay Leaves, 2 tbs. sugar,.
22. 1 cup calamata olives (pitted& Chopped), 1/2 cup capers.
23. 12 oz. Ham (cubed) (I like Black Forest).
24. 2 smoked Ham Hocks ( add meat & remove bone & fat when done).
25. Add the following and cook 1 hour more:.
26. Tripe, Boiled Garlic (pealed), and reserve broth.
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