Preparation time: 120 min.
Servings: 4
INGREDIENTS
3 lbs of tripe
2 lbs of beef scratchings
3.5 oz of bacon
1 ham bone
2 black puddings
2 homemade chorizos
1 bulb of garlic
2 onions
Olive oil
Parsley
Bay leaf
Flour
Sweet pepper
Ground white pepper
Salt
PREPARATION
Cleaning the tripe and scratching is very important in this dish. Clean them using a brush with salt and lemon or vinegar until the fat disappears and then soak them in water several times.
Once they are clean, cook the tripe and scratchings in a saucepan with water. As soon as it boils remove the water and cover with fresh water. Add the bacon, ham bone, black pudding, chorizo, one onion, the garlic, bay leaf, parsley, salt and pepper.
Once it boils again, remove the foam with a skimmer, reduce the flame and simmer for 3 hours.
Lightly fry a minced onion, the pepper and a tbsp of flour in a saucepan with olive oil.
Add this preparation to the saucepan with the tripe and boil everything for 15 minutes.
Detail to consider.
Presentation:
Serve hot in an earthenware bowl. The tripe will be better if served on the next day.
