(for 6 people)
1 kg. of tripe (intestines and snout)
300 g. of veal trotters
200 g. of soaked chickpea
100 g. of jam
1 big onion
1 clove of garlic
1 tuft of herbs (laurel, thyme and mint)
1 spoonful of paprika
200 ml. (1 glass) of oil
1. Wash the tripe. In a stew, toss the onion in oil. Once it turns golden, add the paprika, the chopped clove of garlic, the cut into small pieces jam and the peeled and cut tomatoes.
2. Add the tripe, the veal trotters and the chorizo. Add the chickpea, the chilis and the tuft of herbs. Cover with water; add salt and pepper. Put the lid on the stew and cook over a gentle heat, during 2 hours.
3. Before serving, remove the bone of the veal trotters and the tuft of herbs.
Usually the tripe is sold boiled. If it’s not the case, please boil them in water and salt during 10 minutes before cooking.