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Tripe Madrid style
Soak the chopped tripe and cow’s hoof in a bowl with water, salt and vinegar for one hour. Rinse several times. When everything is clean, put the tripe and hoof in a cooking pot with cold water and bring to the boil. Rinse again, add clean water in the pot and add the ham ends, one head of garlic, the bay leaf, an onion spiked with cloves and peppercorns, salt and the spicy pepper. Cook slowly until everything is tender.
In another pot, gently fry two cloves of garlic and one chopped onion. When it is golden, add the ham cut into little pieces and slices of chorizo and a tablespoon of paprika. Fry carefully to ensure it does not burn and then remove from the heat.
Put the tripe in a clay casserole dish with the meat from the hooves cut into small pieces. Mash up the spicy pepper and put through a sieve. Add the pepper, black pudding cut into slices and the fried onion and garlic mixture, together with the stock.
Cook on a low heat for 30 minutes, adjusting the seasoning and spice until the sauce reduces and is thick.
Ingredients (for 4 to 6 people)
-1/2 kilo tripe
-1/2 kilo beef snout
-1 1/2 half cow’s hoof
-2 ends of ham
-1 chorizo (spicy Spanish sausage
and 1 black pudding)
-100g mountain ham
-2 heads garlic
-2 spicy peppers
-Cloves and paprika
-1 chilli pepper
-1 bay leaf
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