Tripe a la Mode de Caen from The Picayune's Creole Cook Book by The Times Picayune Publishing Compan
Take three pounds of tripe. Cut the Tripe into pieces of about two inches square. Slice three onions and three large carrots very fine. Take one dozen whole bay leaves, one ounce of thyme, whole; o...
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Cooking tools:
- Cutting board
- Chef's knife
- Earthenware jar
Ingredients
- 3 Pounds of Tripe
- 3 Onions
- 3 Carrots
- A Dozen Each Whole Bay Leaves, Cloves and Allspice
- 3 Cloves of Garlic (Whole)
- An Ounce of Thyme (Whole)
- 2 Dozen Pieces of Bacon, 2 Inches Square
- ½ Bottle of White Wine
- A Cupful of Broth, or Water
- Salt, Cayenne and Chili Pepper to Taste
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