{"id":6503,"slug":"tripe-a-la-creole","title":"Tripe à la Créole.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of boiled tripe","one pint of Créole sauce","boiled rice"],"ingredients_norm":["boiled tripe","creole sauce","boiled rice"],"steps":["Cut two pounds of boiled tripe in strips, put in casserole one pint of Créole sauce and boil for thirty minutes.","Serve with boiled rice."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w137:22","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"091d898f9c8818399d9799722e90b4b075cdb6211bf6f0cbd94eaf901931ce9a","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/tripe-a-la-creole"}