Tripe a la Creole from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Clean the tripe well, and boil till tender. Cut into slices of about two inches long and half an inch wide. Take two onions and slice them fine, and a tablespoonful of butter. Put in a saucepan tog...
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Ingredients
- 2 Pounds of Tripe
- 12 Tomatoes, or a 2-Pound Can
- 2 Onions
- A Tablespoonful of Butter
- A Square Inch of Lean Ham
- 2 Cloves of Garlic
- 3 Sprigs Each of Thyme and Bay Leaf
- Salt
- Pepper
- A Dash of Cayenne
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