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1
Put the tripe and pigs' feet in a kettle and add cold water to cover.
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2
Bring to the boil and drain immediately.
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3
Cut the tripe into one-and-one-half-inch squares and put it in a clean kettle.
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4
Add the pigs' feet, the water, wine, half of the chopped onions, garlic, bay leaves, parsley sprigs, tomatoes, peppercorns, nutmeg, thyme and salt.
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5
Bring to the boil and cover.
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6
Let simmer four or five hours.
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7
Heat the oil in a heavy skillet and add the remaining onions.
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8
Cook, stirring, until they are wilted.
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9
Add the sausage and ham and cook, stirring, about five minutes.
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10
Stir in the flour and paprika and cook about one minute.
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11
Add three cups of the liquid from the tripe and stir until the mixture thickens.
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12
Add the sausage mixture to the tripe.
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13
Add the pepper flakes and stir.
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14
Cover.
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15
Cook until the tripe is tender, about one or two hours.
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16
Stir the tripe often from the bottom to prevent sticking.
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17
Uncover and continue cooking one or two hours, or until the tripe is extremely tender.
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18
Skim off most of the fat from the surface of the tripe.
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19
Remove the pigs' feet from the tripe.
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20
Cut the skin from the bones.
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21
Discard the bones.
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22
Cut the skin into thin (julienne) strips.
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23
Return the skin to the tripe.
