Frank's Recipes! Southern Home Tripe

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Southern Home Tripe

Ok before you panic... give it a try I thought the same way the first time down South and I seen this on the menu. Wooo there is no way that I am even gonna look at this let alone try it. Well the lady behind the counter said look lets make a deal, if you don't like this then You can order anything else on the menu free of charge. But you have to at least try this and give it a un-bias opinion. So, you know me I will try anything once for a good home cooked (FREE) meal hehehe. So I said ok shoot and guess what, I went back and ordered a second plate. UNBELIEVABLE... All these years and I let this dish get away from my lips!!! Never Again...

1 lb "honeycomb" tripe
1/2 c Dry white wine
1 sm Tomato, chopped
1 Pig's foot or veal knuckle,split in half
1 c Chopped Fresh parsley
10 Multicolored Peppercorns, lightly crushed
4 Whole Cloves, crushed
1 teaspoon nutmeg
2 Bay leaves
1/4 c fresh thyme chopped
Kosher Salt (to taste)
1 lg Red Onion, coarsely chopped
8 Cloves garlic, peeled
4 tablespoon Extra Virgin Olive oil
1 sm Yellow Onion, finely chopped
1/2 lb Sweet Italian sausage cut into 1/4-inch slices
1/2 c Diced country ham
1 tablespoon All Purpose Flour
1 tablespoon Sweet Hungarian paprika
1/2 Dried red chili pepper,crumbled
1 tablespoon Texas Pete Hot Sauce

Rinse the tripe well, then put it into a rather large kettle and add cold water to cover. Bring to a boil, then drain immediately. Cut the tripe into 1 1/2-inch squares and return it to the empty kettle. Add 3 cups cold water and the wine, tomato, pig's foot or veal knuckle, parsley, peppercorns, cloves, nutmeg, bay leaves, thyme, salt to taste, coarsely chopped red onion, Texas Pete and the garlic. Cover and simmer over low heat for 4 to 5 hours, until the tripe is almost tender.

Heat the oil in a skillet and sauté the finely chopped yellow onion until it is wilted. Add the Sweet Italian sausage and ham and cook for 5 minutes. Stir in the flour and paprika and cook 1 minute more. Add 1/2 cup of the liquid from the tripe kettle, a little at a time, and cook-stir until the mixture thickens.

Add this and the chile to the tripe. Cover and cook 1 - 2 hours more. Remove the cover and continue cooking until the tripe is very tender.

Remove the pig's foot or veal knuckle from the tripe. Remove and discard all skin, bone and fat. Cut the meat into pieces and stir into the tripe.

Serve in warmed bowls. Serve with good crusty bread for sopping up the sauce. And I like to also make a nice pot of blackeye peas or Pinto beans to go with this dish. I know what you are thinking, but really, this is a great dish from the south. Open your minds and give it a try I did!!...