Tripe and trotters with chorizo
There are loads of people who don’t like tripe, but the Spanish influence of chorizo and tomatoes in this recipe lends the dish flavours that woo many tripe-haters.
SERVES
8
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
300
MINUTES
Ingredients
2 fresh pig trotters
1kg (2 1⁄4lb) honeycomb beef tripe, cut into thin strips
salt
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 garlic clove, chopped
1 large red pepper, sliced
salt and freshly-ground pepper
2 tomatoes, peeled, deseeded and chopped
1⁄2 teaspoon chilli powder
250g (9oz) cooked ham, chopped
250g (9oz) chorizo, sliced 5mm (1⁄4 inch) thick
4 tablespoons parsley, chopped
- ingredients (one per line)
Method
Put the pig trotters into a deep saucepan. Cover with cold water and bring to the boil, then cover and simmer for 2 1⁄2 hours. Drain. Put the trotters back into the saucepan with the tripe, barely cover with fresh water, add some salt and cook for 1 1⁄2 - 2 hours, or until tender and the meat is almost falling from the bones.
Remove the trotters from the liquid. When cool enough to handle, remove the bones and discard. Chop the meat coarsely and add back to the tripe.
Heat the olive oil in a saucepan. Add the onion, cover and sweat for 4 - 5 minutes. Add the chopped garlic and pepper, season with salt and freshly-ground pepper. Add the tomatoes and cook for 5-6 minutes, or until soft. Add the chilli powder, ham and chorizo. Stir well and cook for about 20 minutes. Add this mixture to the tripe and trotters — add a little more cooking liquid, if necessary, it should be soft and juicy. Taste, correct the seasoning, add the chopped parsley and serve.
