Tripe Madrid-Style

• 1 lb ox tripe
• 1/2 cup dry white wine
• 2 ripe tomatoes, peeled and chopped
• 1 pigs foot, split in half
• 2 parsley sprigs
• 10 peppercorns, lightly crushed
• 2 cloves
• A few gratings of nutmeg
• 2 bay leaves
• 2 thyme sprigs
• Salt
• 1 onion, peeled and coarsely chopped
• 8 garlic cloves, peeled
• 2 tbsp olive oil
• 1 onion, finely chopped
• 4 oz chorizo sausage, peeled and sliced
• 3 oz diced, cured ham (prosciutto-style)
• 1 tbsp paprika
• 1 tbsp flour
• 2 dried red chillies, seeded and crumbled
• 1 small bunch of flat-leaf parsley, leaves only

1. Place the tripe in a pot and cover with water.
2. Bring to the boil and drain.
3. Cut the tripe into small squares and put it in a pan with 3 1/2 cups water, the wine, tomatoes, pigs foot, parsley, peppercorns, cloves, nutmeg, bay leaves, thyme, salt, the coarsely chopped onion, and the garlic.
4. Cover and cook over a very low heat, or in a low oven (275F, but make sure it comes up to the boil before it goes in the oven), for 2 hours.
5. In a frying pan, heat the oil and fry the finely chopped onion until it is lightly colored.
6. Add the chorizo and ham and cook for 5 minutes.
7. Stir in the paprika, fry for a few moments, and then add the flour.
8. Cook over a low heat for a few minutes, and then add a large ladle of the cooking liquid.
9. Stir until the mixture thickens.
10. Return the tripe to the pan, together with the chilli, and cook for another hour.
11. Carefully lift out the pigs foot and remove the bones.
12. Break up the meat and return to the tripe.
13. Coarsely chop the parsley, stir it into the tripe, and serve immediately in a suitably rustic, terra cotta bowl.

tripe, white wine, tomatoes, foot, parsley sprigs, peppercorns, cloves, nutmeg, bay leaves, thyme, salt, onion, garlic, olive oil, onion, chorizo sausage, cured ham, paprika, flour, red chillies, parsley

Taken from www.cookstr.com/recipes/tripe-madrid-style (may not work)