Tripe - Haitian Style

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Isabelle Fassinou

Tripe - Haitian Style

Post by Isabelle Fassinou » Wed Oct 03, 2007 12:05 pm

GRAS DOUBLE

Serves 6

4 pounds pre-cleaned honeycomb tripe
1 tblsp. vinegar
1 carrot, sliced
4 onions, chopped
1/4 cup vegetable oil
Salt and pepper to taste
3 cloves garlic, minced
2 bay leaves
1/2 tsp. ground cloves
1 tsp. thyme leaves
1 medium green pepper, chopped
1 cup tomatoes, peeled, seeded, and chopped
1 Scotch bonnet pepper or hot sauce to taste
4 cups of water
2 tblsp. chopped parsley


Rinse and cut tripe into long, thin stripes. Place in cold water and blanch for about 5 minutes. Rinse several times in cold water, making the stron odor is gone. If not blanch again.

Put tripe, vinegar, carrot, onions, oil, salt, pepper, garlic, bay leaves, cloves, thyme, gren pepper, tomatoes and hot pepper into a saucepan. COver with water and cook over medium heat until tripe is tender (about 6 hours) and water is reduced. If necessary, add more water to the sauce as tripe should be moist.

Remove to a serving platter and sprinkle with parsley. Serve very hot with rice or bread.

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