K Jons Tripe Creole Recipes

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K-JON'S TRIPE CREOLE



K-Jon's Tripe Creole image

I have been making this dish for Christmas Eve for about 17 years. I did skip a year and got yelled at by the elders who "waited all year" to eat it. It is rich and spicy and very much my tastes. I hope you enjoy.

Provided by K-Jon Chef

Categories     One Dish Meal

Time 11h

Yield 1 gallon, 10 serving(s)

Number Of Ingredients 31

5 lbs tripe
1 tablespoon crushed red pepper flakes (or to taste)
1 tablespoon thyme, dry
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon parsley
1 tablespoon caraway seed
750 ml dry white wine
1 onion, large quartered
1 garlic, whole (not peeled)
1/2 cup salt
1/2 cup butter
4 cups onions (chopped)
4 cups bell peppers (chopped)
3 cups celery (chopped)
2 tablespoons minced garlic
2 (28 ounce) cans whole tomatoes (Crushed with by hand)
1 (28 ounce) can crushed tomatoes
1 tablespoon cayenne pepper
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon basil
1 tablespoon parsley
2 tablespoons sugar
2 bay leaves
1 cup calamata olive (pitted& Chopped) (optional)
1/2 cup capers (optional)
4 (15 ounce) cans great northern beans (optional)
1 lb ham (cubed)
1 -2 smoked ham hock (add meat & remove bone & fat when done)

Steps:

  • Boil Tripe in a broth of the following for 6 hours:.
  • 3 gallons water.
  • 1 tablespoon of each of the following: crush red pepper, thyme, paprika,.
  • granulated garlic, onion powder, parsley, caraway seeds.
  • 1 bottle of white wine.
  • 1 onion ¼ er'd, 1 bulb garlic, ½ cup salt.
  • Remove tripe and rinse well, remove garlic bulb and save for stew,.
  • Reserve 1 quart of strained broth for stew. ( add to taste! very spicy).
  • When cool, rinse again & cut tripe in ½"X 2" pieces set aside.
  • Stew.
  • Sautee all of the following for 15 minutes on mid-high heat:.
  • 1 stick butter.
  • 4 cups onion (chopped).
  • 4 cups bell pepper (chopped).
  • 3 cups celery (chopped).
  • 2 tablespoons minced garlic.
  • Add all of the following and stew for 4 hours:.
  • 2- 28oz. can whole tomatoes (Crushed with by hand).
  • 1- 28oz. can crushed tomatoes.
  • 1 tbs. each: Parsley, Basil, Thyme, Oregano, cayenne pepper.
  • 2 Bay Leaves, 2 tbs. sugar,.
  • 1 cup calamata olives (pitted& Chopped), ½ cup capers.
  • 12 oz. Ham (cubed) (I like Black Forest).
  • 2 smoked Ham Hocks ( add meat & remove bone & fat when done).
  • Add the following and cook 1 hour more:.
  • Tripe, Boiled Garlic (pealed), and reserve broth.

K-JON'S CREOLE COCKTAIL SAUCE



K-Jon's Creole Cocktail Sauce image

I grew up in New Orleans and this is as close as it gets to the bold, tangy and rich sauce used for all southern seafood. Fried shrimp, raw oysters, and catfish this makes a giant explosion of flavor in your mouth. I hope you like as much as my family and I do!

Provided by K-Jon Chef

Categories     Sauces

Time P1DT10m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 8

1 cup ketchup
1 -3 tablespoon horseradish (I use 3)
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground pepper, blend (K-Jon's Pepper Blend)
1/2 teaspoon kosher salt

Steps:

  • Whisk all ingredients together and chill for a few hours at least. Best overnight!

CREOLE JAMBALAYA STEW



Creole Jambalaya Stew image

This jambalaya stew is a favorite every year for Lenten soup suppers at church...

Provided by Suebee

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 5h

Yield 8

Number Of Ingredients 11

2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
2 medium onions, chopped
2 stalks celery, sliced
1 large green bell pepper, coarsely chopped
6 cloves garlic, minced
2 teaspoons Creole seasoning
½ pound andouille sausage, sliced
½ pound turkey kielbasa, sliced
1 cup uncooked white rice
1 pound uncooked medium shrimp, peeled and deveined

Steps:

  • Place chicken broth, tomatoes, onions, celery, bell pepper, garlic, and Creole seasoning in the bottom of a 5- to 6-quart slow cooker. Cover and cook on High for 4 to 5 hours, or Low for 8 to 10 hours.
  • Heat a large nonstick skillet over medium heat during the last 50 minutes of cooking time. Add andouille sausage and turkey kielbasa to the skillet and cook, turning occasionally, until browned, about 5 minutes. Stir sausage and rice into the slow cooker.
  • Cover and cook on High for 30 minutes. Stir in shrimp and continue to cook until rice is tender and shrimp are just opaque in the centers, 10 to 15 minutes more.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 27 g, Cholesterol 121.8 mg, Fat 11.6 g, Fiber 1.8 g, Protein 19.8 g, SaturatedFat 3.7 g, Sodium 1108 mg, Sugar 3.9 g

TRIPES A LA MODE DE CAEN (BAKED TRIPE WITH CALVADOS)



Tripes a la mode de Caen (Baked tripe with Calvados) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, project, main course

Time 5h35m

Yield 10 or more servings

Number Of Ingredients 17

6 pounds fresh beef tripe, trimmed of all fat and cut into two-inch squares, about 12 cups
1 calf's foot, about one and one-half pounds, cut into two-inch pieces
2 cups coarsely chopped onions
2 cups coarsely chopped leeks
1 cup finely chopped celery
4 cloves garlic, left whole
2 bay leaves
1 teaspoon dried thyme
2 whole cloves
6 sprigs parsley
1 teaspoon crushed peppercorns
4 whole carrots, trimmed and scraped
9 cups fresh or canned chicken broth
2 cups water
2 cups dry white wine
Salt to taste, if desired
1/4 cup Calvados

Steps:

  • Preheat oven to 350 degrees.
  • Put the tripe and calf's foot pieces in a kettle and add cold water to cover. Bring to the boil and cook five minutes. Drain well.
  • Tie the onions, leeks, celery, garlic, bay leaves, thyme, cloves, parsley sprigs and peppercorns in a square of cheesecloth. Bring up the ends of the cloth and tie with string to make a bundle.
  • Put the tripe, calf's foot pieces, carrots, the cheesecloth bundle, eight cups of the chicken broth, two cups of water, the wine and salt in a kettle and bring to the boil. Cover closely and place in the oven. Bake five hours.
  • Skim off and discard most of the fat from the surface of the tripe. Remove and discard the cheesecloth bundle.
  • Remove the carrots and cut them into one-quarter-inch rounds. Add to the tripe.
  • Remove the calf's foot pieces. Cut away the gelatinous skin and discard the bones. Shred the skin and add it to the tripe. Add the remaining one cup of chicken broth. Bring to the boil. Add the Calvados. Return to the boil and serve.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 1584 milligrams, Sugar 5 grams, TransFat 0 grams

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