Creole-style Tripe Stew

Ingredients

In this Creole-style adaptation, we infuse the Italian tripe stew with the bold flavors of Louisiana Creole cuisine. We incorporate spices like paprika and cayenne pepper to add a kick of heat, and the holy trinity of bell peppers, onions, and celery to enhance the flavor profile. These additions give the dish a distinct Creole twist, making it a unique and exciting culinary experience. We alse have the original recipe for Trippa alla Pennese, so you can check it out.

• 2 pounds (900g) tripe, cleaned and cut into small pieces 2 pounds (900g) tripe, cleaned and cut into small pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, diced 1 large onion, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion, bell peppers, and celery. Sauté until the vegetables are softened, about 5 minutes.
2. 2.
   Add the minced garlic and sauté for an additional minute.
3. 3.
   Increase the heat to medium-high and add the tripe to the pot. Cook, stirring occasionally, until the tripe is browned.
4. 4.
   Stir in the diced tomatoes, beef broth, paprika, cayenne pepper, dried thyme, salt, and pepper.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the tripe is tender.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Serve the Creole-style Tripe Stew hot, garnished with chopped fresh parsley.

Treat your ingredients with care...

• Tripe — Make sure to thoroughly clean the tripe before cooking by rinsing it under cold water and removing any excess fat or membranes.

Tips & Tricks

• For a spicier stew, increase the amount of cayenne pepper according to your taste preference.
• Serve the Creole-style Tripe Stew with a side of steamed rice or crusty French bread to soak up the flavorful broth.
• If you prefer a thicker stew, you can add a slurry of cornstarch and water during the last few minutes of cooking.

Serving advice

Serve the Creole-style Tripe Stew in deep bowls, allowing the flavors to meld together. Garnish with chopped fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, you can sprinkle a pinch of paprika on top of the stew before serving. Serve with a side of steamed rice or crusty French bread.