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LOCATION: Recipes >> Variety Meats >> Tripe 03

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1 lb honeycomb tripe
1/2 cup dry white wine
1 sm tomato, chopped
1 pig's foot or veal knuckle, split in half
1 cup chopped fresh parsley
10 multicolored Peppercorns, lightly crushed
4 whole cloves, crushed
1 ts nutmeg
2 bay leaves
1/4 cup fresh thyme chopped
kosher salt (to taste)
1 lg red onion, coarsely chopped
8 cloves garlic, peeled
4 tb extra virgin olive oil
1 sm yellow onion, finely chopped
1/2 lb sweet Italian sausage cut into 1/4-inch slices
1/2 cup diced country ham
1 tb all purpose flour
1 tb sweet Hungarian paprika
1/2 dried red chili pepper, crumbled
1 tb Texas Pete Hot Sauce

Rinse the tripe well, then put it into a rather large kettle and
add cold water to cover. Bring to a boil, then drain immediately.
Cut the tripe into 1 1/2-inch squares and return it to the empty
kettle. Add 3 cups cold water and the wine, tomato, pig's foot or
veal knuckle, parsley, peppercorns, cloves, nutmeg, bay leaves,
thyme, salt to taste, coarsely chopped red onion, Texas Pete and
the garlic. Cover and simmer over low heat for 4 to 5 hours,
until the tripe is almost tender. Heat the oil in a skillet and
saute the finely chopped yellow onion until it is wilted. Add the
Sweet Italian sausage and ham and cook for 5 minutes. Stir in the
flour and paprika and cook 1 minute more. Add 1/2 cup of the liquid
from the tripe kettle, a little at a time, and cook-stir until the
mixture thickens. Add this and the chile to the tripe. Cover and
cook 1 - 2 hours more. Remove the cover and continue cooking until
the tripe is very tender. Remove the pig's foot or veal knuckle
from the tripe. Remove and discard all skin, bone and fat. Cut
the meat into pieces and stir into the tripe.

Serve in warmed bowls . Serve with good crusty bread for sopping
up the sauce.


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