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(Tripe, Madrid Style)
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Tripe is especially favored in Spain and, in fact, most countries where there is still a strong Spanish influence.
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This isn't surprising, because it makes a number of very different, but extremely tasty dishes.
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It requires long cooking times (less here because it is almost always cleaned and partially precooked when you buy it), but it keeps very well for days, in the refrigerator, and is even better when reheated than when first prepared.
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Since it's difficult to buy half a pig's foot or possibly half a veal knuckle, this recipe makes sufficient for 4 - 6 servings as a main course.
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Make a full recipe a day or possibly two ahead of time, serve as many tapas as needed, then enjoy the rest as a main course or possibly snacks.
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This can be reheated very nicely in the microwave, by the way.
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To serve 4 - 6 as a main course, or possibly make 12 - 18 tapas:
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Rinse the tripe well, then put it into a rather large kettle and add in cool water to cover.
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Bring to a boil, then drain immediately.
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Cut the tripe into 1 1/2-inch squares and return it to the empty kettle.
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Add in 3 c. cool water and the wine, tomato, pig's foot or possibly veal knuckle, parsley, peppercorns, cloves, nutmeg, bay leaves, thyme, salt to taste, coarsely minced onion and the garlic.
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Cover and simmer over low heat for 4 to 5 hrs, till the tripe is almost tender.
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Heat the oil in a skillet and saute/fry the finely minced onion till it is wilted.
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Add in the chorizo and ham and cook for 5 min.
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Stir in the flour and paprika and cook 1 minute more.
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Add in 1/2 c. of the liquid from the tripe kettle, a little at a time, and cook-stir till the mix thickens.
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Add in this and the chile to the tripe.
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Cover and cook 1 - 2 hrs more.
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Remove the cover and continue cooking till the tripe is very tender.
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Remove the pig's foot or possibly veal knuckle from the tripe.
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Remove and throw away all skin, bone and fat.
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Cut the meat into pcs and stir into the tripe.
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Serve in warmed bowls or possibly shallow individual tapa-size dishes.
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Serve with good crusty bread for sopping up the sauce.
