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.
Recipe From food.com
Provided by K-Jon Chef
Categories One Dish Meal
Yield 1 gallon, 10 serving(s)
Number Of Ingredients 31
This spicy, slippery tripe begs to be slurped like a bowl of noodles, so you may want a roll of paper towels nearby. Slicing the tripe as thinly as possible provides a soft, tender texture, and the collagen that yields from the calf's foot makes the broth itself slick and full-bodied. The mix of chiles creates a great and powerful warmth that spreads across your chest and leaves a bold, pleasant zing on the tongue, but it is not the kind of sharp or angry spicy that makes your eyes water or your nose run. The paper towels are for tidying up around your enthusiasm, not for dabbing your tears.
Recipe From cooking.nytimes.com
Provided by Gabrielle Hamilton
Categories meat, soups and stews, main course
Yield 2 quarts
Number Of Ingredients 12
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!
Recipe From food.com
Provided by K-Jon Chef
Yield 2 cups, 8 serving(s)
Number Of Ingredients 8
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