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 ¼ er’d, 1 bulb garlic, ½ 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 ½”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), ½ 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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Ingredients
