INGREDIENTS
- 1 kg of tripe with leg and nose
- 2 heads of garlic
- 2 onions
- 2 chives
- 2 leeks
- 1 green pepper
- 4 carrots
- 3 ripe tomatoes chorizo ham
- Sausage sausage
- Elbow of ham
- Laurel
- Keys
- Pepper
- Oregano
- Sweet red pepper
- 3 tablespoons of fried tomato
ELABORATION
First, we put the tripe in boiling water for 10 while we steam the vegetables over a low heat for 15 minutes, at which point we add the well-cleaned giblets, the elbow of ham and the spices. Cover with water and cook on a very low heat for 2.30 hours. Remove the clean hard vegetables, strain the broth and, in a separate pan, fry the ham, chorizo and sausage that we previously chopped into very small cubes, add a little flour, a teaspoon of red pepper and the broth strain, bring to a boil and add the well-cleaned vegetable pulp. Cook for another 5 minutes with the fried tomato, and leave to rest for at least 24 hours.
At the time of serving, reheat and accompany with some pot chickpeas, which we have fried in a pan, and some fresh mint leaves.
