Slum

In the cooler months of the year with no rain in sight, it’s Friday afternoon, just got paid, & all your friends want to get together for a supper. They want something delicious, takes a while to cook so everyone can talk & clown, something they don’t get to eat often & most of all, UNHEALTHY. First thing pops in my mind is, a good “SLUM”. We call it a slum because the main ingredients in it are not commonly cooked due to the high cholesterol content & how sticky the gravy comes out. A good slum can take up to 5 hrs from start to finish. Please don’t cook if you have cholesterol or high blood pressure problems because it taste so good, you just can’t get enough.

Ingredients:

  1. 3 lbs cut honeycomb tripe
  2. 3 lbs ox tails
  3. 3 lbs pig tails
  4. 2 lbs real smoked sausage
  5. 2 large diced onions
  6. 2 large diced bell peppers 
  7. 2 large diced jalapeños 
  8. 1 bunch diced celery
  9. 2 bunches onion tops
  10. 2 bunches parsley 
  11. 1 small can of regular tomato paste
  12. 1 oz browning sauce
  13. 1/4 cup cooking oil
  14. 3 heaping tablespoonfuls of roux

Preparation:

  1. Boil tripe 1 hour by itself on high heat, adding water as needed.
  2. After tripe has boiled an hour, strain & put back in pot.
  3. Season tripe to your taste, add seasoned pig tails & oxtails along with all trinity seasoning except onion tops & parsley. Add 1/4 cup cooking oil at this time also.
  4. Start cooking slum on medium to high heat until slum starts to cook heavily, stirring often to prevent sticking. 
  5. Once slum contents have started browning, adjust heat to medium, add smoked sausage, then add enough water to level off above contents, putting lid on pot at this time.
  6. Once contents start boiling heavy, add roux, tomato paste, & browning sauce, then put lid back on pot.
  7. On a medium fire, cook another two hrs adding water as needed.
  8. After 2 hours of cooking, check seasoning to your taste, also check to see if tripe starting to tender, this will determine the pace for everything else, drop heat to low.
  9. Cook slum until tripe very tender and gravy very thick & at least half way up slum contents, add onion tops & parsley then remove heat.
  10. Serve over rice & don’t touch anything after eating because it will stick like glue.
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