Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Fresh tripe, cleaned Peeled and coarsely chopped
4 T Butter or margarine 1 Green bell pepper
2 Onions, thinly sliced Thinly diced
1 lg Clove garlic, minced Tony's Creole Seasoning or
1/4 c Finely chopped lean ham Salt and pepper
6 Tomatoes,

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. Tony Chachere's Cajun Country
Cookbook page 109 Submitted By BRENT WILLIAMS On 11-08-94

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