K-Jon'S Tripe Creole - cooking recipe

Ingredients

5 lbs tripe
1 tablespoon crushed red pepper flakes (or to taste)
1 tablespoon thyme, dry
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon parsley
1 tablespoon caraway seed
750 ml dry white wine
1 onion, large quartered
1 garlic, whole (not peeled)
1/2 cup salt
1/2 cup butter
4 cups onions (chopped)
4 cups bell peppers (chopped)
3 cups celery (chopped)
2 tablespoons minced garlic
2 (28 ounce) cans whole tomatoes (Crushed with by hand)
1 (28 ounce) can crushed tomatoes
1 tablespoon cayenne pepper
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon basil
1 tablespoon parsley
2 tablespoons sugar
2 bay leaves
1 cup calamata olive (pitted& Chopped) (optional)
1/2 cup capers (optional)
4 (15 ounce) cans great northern beans (optional)
1 lb ham (cubed)
1 -2 smoked ham hock (add meat & remove bone & fat when done)

Preparation

Boil Tripe in a broth of the following for 6 hours:
3 gallons water.
1 tablespoon of each of the following: crush red pepper, thyme, paprika,.
granulated garlic, onion powder, parsley, caraway seeds.
1 bottle of white wine.
1 onion 1/4 er'd, 1 bulb garlic, 1/2 cup salt.
Remove tripe and rinse well, remove garlic bulb and save for stew,.
Reserve 1 quart of strained broth for stew. ( add to taste! very spicy).
When cool, rinse again & cut tripe in 1/2\"X 2\" pieces set aside.
Stew.
Sautee all of the following for 15 minutes on mid-high heat:
1 stick butter.
4 cups onion (chopped).
4 cups bell pepper (chopped).
3 cups celery (chopped).
2 tablespoons minced garlic.
Add all of the following and stew for 4 hours:
2- 28oz. can whole tomatoes (Crushed with by hand).
1- 28oz. can crushed tomatoes.
1 tbs. each: Parsley, Basil, Thyme, Oregano, cayenne pepper.
2 Bay Leaves, 2 tbs. sugar,.
1 cup calamata olives (pitted& Chopped), 1/2 cup capers.
12 oz. Ham (cubed) (I like Black Forest).
2 smoked Ham Hocks ( add meat & remove bone & fat when done).
Add the following and cook 1 hour more:
Tripe, Boiled Garlic (pealed), and reserve broth.