Madrid Tripe
Preparation
In preparing this dish it is very important to take care of cleaning the beef snout and tripe, which should be scraped with a brush, using salt and lemon or vinegar to remove the fat and then rinsed repeatedly. Once it´s been cleaned, place the tripe and snout in an earthenware dish with water.
When the water reaches its boiling point throw it away, cover the meat with clean water and add the bacon, ham bone, black puddings, spicy sausages, garlic, bay leaf, parsley, salt and pepper. Once it has come back to the boil, skim, lower the flame and leave to cook very slowly for about 3 hours.In a pan, gently fry a diced onion, paprika and a tbsp of flour in olive oil. Add the fried onion mix to the dish with the tripe and boil for quarter of an hour.
Presentation: Serve in individual earthenware dishes. The tripe taste better if left overnight if you can leave it until the next day to add the fried onion mix.
Serves 4 Preparation time: 4 min
Difficulty: Low
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1 ½ kg of tripe
1 kg of beef snout
100 g of bacon
1 ham bone
2 black puddings
2 home-made spicy sausages
1 head of garlic
2 onions
Olive oil
Parsley bay leaf Flour
Paprika ground
White pepper
Salt
