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1
* Note: Latino and Filipino markets sell pigs' feet and chorizo.
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2
Don't substitute Mexican chorizo, because it is too crumbly to slice and the flavor is different.
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3
Broil pepper 4 inches from heat source, turning till all sides are blackened, 10 min.
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4
(Or possibly, place pepper over gas flame, turning, till skin blackens.)
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5
Place in bowl covered with plastic wrap 15 min.
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6
Scrape off skin and cut into 1-inch pcs.
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7
Set aside.
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8
Place tripe and pig's foot in large pot and cover with water.
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9
Bring to a boil, then simmer 5 min.
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10
Throw away water and add in fresh water to cover.
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11
Add in salt.
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12
Bring to boil and simmer till tripe is tender, 3 hrs.
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13
Remove tripe and cold.
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14
Pig's foot may need additional cooking.
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15
Reserve broth.
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16
Cut tripe into 1 1/2 inch cubes.
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17
Remove bones from pig's foot and cut meat into 1-inch slices.
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18
Heat oil in large skillet over medium heat.
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19
Add in garlic and cook till it begins to turn light golden brown, 2 to 3 min.
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20
Add in onion and cook till translucent/soft, 6 to 8 min.
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21
Add in tomatoes, chorizo, tripe, pig's foot, garbanzo beans, roasted pepper, paprika and 2 c. reserved broth.
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22
Simmer 15 min.
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23
Add in potato and simmer till potato is tender, 25 min.
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24
Season to taste with salt and pepper.
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25
Add in more broth if sauce becomes too dry.
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26
This recipe yields 4 servings.
