Robert Cain
TRIPE A LA CREOLE
Cut honeycomb tripe in pieces two inches long by one-half inch wide, having three cupfuls. Put in pan and place in oven that water may be drawn out. Cook one tablespoon finely chopped in two tablespoons butter until slightly browned, add one-eighth green pepper finely chopped, one tablespoon flour, one-half cup stock, one-fourth cup drained tomatoes, and one fresh mushroom, cut in slices; then add tripe and cook five minutes. Season with salt and pepper.
Best wishes,