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Eat it: 01/22/2014 http://programas.canalsur.es/cometelo... INGREDIENTS 1 kg of tripe or giblets 2 pig's trotters ¼ kg of chickpeas 1 ham bone 200 g of chorizo 100 g of blood sausage 2 onions 5 cloves of garlic 2 small, ripe tomatoes 1 large potato 2 lemons Bay leaf, cayenne pepper, mint and sweet paprika Extra virgin olive oil, vinegar, salt and pepper COOKING PROCESS: Cut the tripe into small pieces and put them in a large bowl along with the trotters, cut in half lengthwise. Add the chopped lemons, 3 tablespoons of vinegar and a handful of salt. Scrub the tripe very well with your hands to keep it clean. Rinse them several times until the water runs clear, drain them and put them in a pot with the trotters, covered with cold water and over high heat. Once it starts to boil, remove the water and cover them again with cold water. Add a chopped onion, 3 bay leaves, the ham bone and salt. Leave to boil for 1 hour. Then add the chickpeas that we had soaked. Make a sauce in a pan with a little extra virgin olive oil, 1 chopped onion, 5 sliced garlic cloves, 1 chilli, a generous spoonful of sweet paprika, the peeled and chopped tomatoes and a sprig of mint. Blend and pour into the tripe together with the whole chorizo and blood sausage. Leave to cook until the sauce is well bound and adjust the salt. (It is important to monitor the cooking in case more water needs to be added). Finally, when the tripe is done, peel and cut the potato into small cubes. Fry in extra virgin olive oil. Set aside and season with salt.