Baked tripe in the Creole way
I know people don't really like tripe, the smell kills me while they're cooking, so this is a great recipe, everything is baked in the oven and served with a wonderful crispy crust.
- Coat the stuffing tin with slices of bacon. Put half the amount of tripe on the bacon, add salt and steam. Chop carrots, celery, garlic. Finely chopped parsley, chopped onion into cubes. Lightly stir the vegetables and add a little salt. Add cloves, bay leaf, thyme and, if desired, one chopped hot pepper / peperoncini. Put half of the vegetables on the tripe, cover with the rest of the tripe and place the rest of the vegetables on top.
- Cover everything with the rest of the bacon, pour over the wine, cover with aluminum foil. Bake in an oven preheated to 180C / 2 h.
- After 2 hours, remove the aluminum foil, cover the puff pastry with puff pastry, coat with beaten egg yolk. Bake briefly so that the dough takes on a golden color.
Serve directly from the mold, making sure everyone gets a piece of crust with the filling.