Tripe à la Creole

By the RecipeCafe Archives

Ingredients

• 1 Tripe (quantity as for Lyonnaise Tripe — see notes)
• 1 Butter (quantity as for Lyonnaise Tripe — see notes)
• 1 Onion (quantity as for Lyonnaise Tripe — see notes)
• 1 green pepper, finely chopped
• 1 tablespoon (8 g) all-purpose flour
• 0.5 cup (120 ml) stock
• 0.25 cup (60 ml) drained canned or cooked tomatoes
• 1 Fresh mushrooms, cut in slices (quantity as for Lyonnaise Tripe — see notes)
• 1 Salt, to taste
• 1 Black pepper, to taste

Instructions

1. 1. Cut, parboil, and drain the tripe following the method given for Lyonnaise Tripe (page 185). Set aside.
2. 2. In a large cast-iron skillet over medium heat, melt the butter. Add the onion and cook, stirring occasionally, until the onion is softened and translucent, 5–8 minutes.
3. 3. Add the finely chopped green pepper to the skillet and cook for 2–3 minutes, until slightly softened.
4. 4. Sprinkle the flour over the butter, onion, and pepper mixture. Stir constantly for 1–2 minutes to cook out the raw flour taste — this step is called making a roux (a cooked fat-and-flour paste that thickens the sauce).
5. 5. Gradually stir in the 1/2 cup (120 ml) stock, then add the 1/4 cup (60 ml) drained tomatoes and the sliced fresh mushrooms. Stir to combine and bring to a gentle simmer.
6. 6. Add the prepared tripe to the skillet. Cook together for 5 minutes, stirring occasionally, until the tripe is heated through, the sauce has thickened to a consistency that coats a spoon, and the mushrooms are fully tender.
7. 7. Season with salt and black pepper to taste. Serve immediately.