{"id":6506,"slug":"tripe-a-la-creole-2","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:w138:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5b0d6b626828f515e7f0edda43f1c9e6217c59c51f8e27a5d2f21d707a3e8118","created_at":"2026-08-02T16:52:24Z","updated_at":"2026-08-02T16:52:24Z","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-2"}