We started with the Beef Tripe Recipe, which in relation to offal recipes is that more processing time will take us.
The first observation to be made is that the Beef Tripe must be very clean, for it will leave them overnight in a pot with water and vinegar.
We started, Let’s go, Foodies !!!!
– 2 kg of beef tripe.
– 2 pig´s trotters.
– 2 onions.
– 200 grams of sausage cut into squares.
– 200 grams of ham cut into squares.
– 3 garlic.
– 2 grated tomatoes.
– 1/2 cup of white wine.
– Olive oil, salt, sweet and hot peppers, some sprigs of parsley.
Once clean tripe cut into squares and add to a pot with water, put to boil over high heat for 10 minutes.
Below the remove from the heat and we add another pot with water, salt, parsley, 1 garlic ½ onion, let cook until they are very tender.
In another pot, add the trotters and put them to cook with little water for 20 minutes until very tender. We reserve the resultant water.
Once they have cooked, remove from the fire and debone, add them to another pot and also add tripe, cook over medium heat until they are perfectly integrated.
In a saucepan we prepare the sauce, olive oil, an onion cut into squares, 2 garlic cut into squares, paprika, ham and sausage; ……. we fry a few minutes and add the grated tomato ……… ……. we left a few minutes and finally add the white wine. We left a few minutes over low heat.
Finally we add all the sauce to the pot with tripe and trotters.
Let cook over medium heat and slowly add the broth of pig’s feet (that will be what we gelatin).
We cook for at least one hour over low heat, tripe should be very gelatinous, and much seasoning salt, pepper and a little spicy.
The exaltation of the Spanish Cuisine. A Tipical dish of Madrid. Bless you!!
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