Madrilenian Veal Tripe

Info: Veal tripe is very thin, usually precooked and therefore only needs to be blanched briefly from scratch. (Beef tripe should be boiled from scratch for about 20 minutes in salted water with a dash of vinegar).

Rinse, clean, cut into pieces and soak in vinegar and plenty of salt for at least 1 hour. Drain in a sieve, rinse with cold water, drain and dry with kitchen paper.

2. put the pieces of meat in a saucepan and cover with cold water, let it boil, drain and renew the water.

3. Cut 1 onion into pieces and add. Add cloves, chili pepper, pepper, 4 cloves of garlic, bay leaves and a little salt. Cook until meat is tender, then remove and cut into pieces. Put the clear soup aside.

4. heat oil in a frying pan, fry sliced paprika sausage and diced ham. Set aside.

5. peel and chop the other onion and garlic cloves, sauté until soft. Peel the tomatoes, remove the seeds, cut them into pieces and add them. Add paprika powder and 1 tbsp of clear soup. 6.

Put all the ingredients in an earthenware dish, season with salt and pour a little clear soup over it. Cook for 20 minutes and bring to the table immediately.

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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