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(1)
7 hours
Prep: 20 minutes
Cook: 7 hours
115 calories per serving view nutrition facts
8 servings
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| 1/2 | cup | white wine | dry |
| 1 | small | tomato | chopped |
| 1 | each | pigs' feet | |
| 2 | each | parsley sprigs | |
| 10 | each | peppercorns | crushed |
| 2 | each | cloves | crushed |
| 2 | each | bay leaves | |
| 1/2 | teaspoon | thyme | |
| 1 | small | onion | chopped |
| 6 | cloves | garlic | peeled |
| 2 | tablespoons | olive oil | |
| 1 | small | onion | finely |
| 1/4 | pound | chorizo sausage | |
| 1/4 | cup | ham | diced |
| 1 | tablespoon | flour, all-purpose |
Bring to a boil, then drain immediately. Cut the tripe into 1 1/2-inch squares and return it to the empty kettle.
Add 3 cups cold water and the wine, tomato, pig's foot or veal knuckle, parsley, peppercorns, cloves, nutmeg, bay leaves, thyme, salt to taste, coarsely chopped onion and the garlic.
Cover and simmer over low heat for 4 to 5 hours, until the tripe is almost tender.
Heat the oil in a skillet and sauté the finely chopped onion until it is wilted.
Add the chorizo and ham and cook for 5 minutes. Stir in the flour and paprika and cook 1 minute more.
Add 1/2 cup of the liquid from the tripe kettle, a little at a time, and cook-stir until the mixture thickens.
Add this and the chile to the tripe.
Cover and cook 1 - 2 hours more.
Remove the cover and continue cooking until the tripe is very tender.
Remove the pig's foot or veal knuckle from the tripe.
Remove and discard all skin, bone and fat.
Cut the meat into pieces and stir into the tripe.
Serve in warmed bowls or shallow individual tapa-size dishes.
Serve with good crusty bread for sopping up the sauce.
not wine, not tomato, not thyme, not parsley. You need "morcilla" sausage and a carrot
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| % Daily Value* | |
| Total Fat 9.0g | 13% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 178mg | 7% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 1.0g | 2% |
| Sugars 1.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 2% | Vitamin C | 8% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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“Chestnuts roasting on an open fire/Jack Frost nipping at your nose…” ...
Truly awesome. I made the dough myself using the bread dough dough cycle on the breadmaker. Also used some olive oil instead of 3/4 cup of butter to lighten things up. Next time I'll use canned parmesan instead of fresh shaved so it's more like bread crumbs. Incredible smell. Just toating it later for breakfast the next day made it worth it. Great breakfast/brunch bread.
When President-elect Barack Obama made tuna salad with his family on “60 Minutes” last year, he used this recipe, specifying troll-caught albacore.
