Tripe Spanish-Style

Ingredients

• tripe
• cow or pig foot (optional)
• jamón (cured ham)
• loin
• chorizo (spiced pork sausage)
• red bell pepper or paprika
• onion
• breadcrumbs
• tomato paste
• caldo (broth)
• salt
• olive oil

Instructions

1. Clean the tripe thoroughly with several changes of hot and cold water. Rub it with lemon or vinegar, scrape away excess fat, and soak it briefly.
2. Place the tripe in a pot with cold water and bring to a boil. When it reaches half-cooked, change the water, add salt, and if desired, a cow or pig foot to add body to the broth. Continue cooking until tender.
3. The next day, cut the tripe into strips. If using feet, remove the bones.
4. Heat olive oil in a pan and fry together the diced jamón (cured ham), loin, and chorizo (spiced pork sausage). If chorizo is unavailable, use diced red bell pepper, minced onion, and breadcrumbs instead. Mix in the tomato paste and fry briefly. Add caldo (broth) and bring to a boil. Simmer together until well blended.