| Tripe Espagnole
3 pounds of honeycomb tripe
3 onions
5 garlic cloves
1/2 bay leaf
1/3 cup of olive oil or drippings
1 hot sausage, sliced thin
salt to taste
2 teaspoons of coarse ground pepper
1 teaspoon of oregano
1 medium can of tomatoes
1/2 cup of diced cooked ham
Cut the tripe in bite sized pieces. Put it in a deep pot, and cover with boiling water. Add 1onion, 1 clove of garlic and the half bay leaf. Cover the pot, and simmer for about 3 hours. Drain the tripe, strain the pot liquor, and reserve. Heat the olive oil or drippings in a heavy heatproof casserole and sauté the remaining 2 onions (chopped) and 4 garlic cloves (minced). Add the sliced hot sausage and tripe pieces. Stir in the salt, ground pepper and oregano. Drain the can of tomatoes, chop up the tomato pulp and add it to the barely cover. Taste, and adjust seasonings. Cover the casserole tightly and bake in a preheated 325ºF. oven for 4 1/2 to 5 hours. Add more pot liquor from time to time, if needed to prevent drying out. Add the cooked diced ham after about 3 hours of baking time. Serves 10 |
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