{"id":6861,"slug":"tripe-a-la-creole-3","title":"TRIPE À LA CREOLE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["tripe","onion","parsley","celery","seasoning","1 tablespoon fat","2 tablespoons flour","1 can boiled and strained tomatoes","1 can mushrooms","salt and pepper to taste"],"ingredients_norm":["tripe","onion","parsley","celery","seasoning","fat","flour","boiled and strained tomato","mushroom","salt and pepper"],"steps":["Boil tripe with onion, parsley, celery, and seasoning; cut in small pieces.","Then boil up in the following sauce: Take one tablespoon of fat, brown it with two tablespoons of flour; then add one can of boiled and strained tomatoes, one can of mushrooms, salt and pepper to taste.","Serve in ramekins."],"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/12350","source_ref":"pg:12350:w21:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"5ae5b1e6099aef32decff3e188ca5fa7fad70c20346ec4e47ede219de1670054","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T16:56:16Z","notice":"Historical recipe, 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-3"}