Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Tripe |
2 pounds | Veal shanks |
2 larges | Spanish onion chopped into |
½ \N | Inch dice |
2 \N | Cloves |
10 \N | Cloves garlic, whole, |
\N \N | Unpeeled plus 6 cloves |
\N \N | Thinly sliced |
6 tablespoons | Extra virgin olive oil |
11 \N | Chorizo sausages (about 1 |
\N \N | Pound), cut into halves |
¼ pounds | Bacon, cut into 1/4inch |
\N \N | Cubes |
2 tablespoons | Sweet paprika |
1 tablespoon | Fresh thyme leaves |
¼ teaspoon | Cinnamon |
½ cup | Tomato paste |
2 cups | Dry red wine |
2 tablespoons | Crushed red pepper flakes |
1 \N | Piece Morcilla (blood |
\N \N | Sausage, rice based), about |
¼ \N | Pound |
\N \N | Salt and pepper to season |
Place tripe and veal shanks into a large pot and cover with cool water. Add 1 onion, cloves and 10 cloves garlic and bring to a rapid boil. Reduce to a high simmer, cover and cook 45 minutes. Remove tripe and allow to cool. Continue cooking veal shanks for another hour. Remove shanks and reserve 2 quarts cooking liquid. Cut tripe into 1inch by 2inch rectangles. Cut meat off shanks and cut into 1inch cubes. In a 6 to 8quart soup pot, heat olive oil until smoking over medium heat. Add remaining onion and garlic and cook until softened and golden brown, about 6 to 7 minutes. Add chorizo, bacon, paprika, thyme and cinnamon and continue cooking 8 minutes, stirring often. Add tomato paste, wine, crushed red pepper flakes and reserved cooking liquid and bring to a boil. Lower heat and simmer uncovered for 1 hour, or until it resembles a thick stew. Slice Morcilla into 1/2inch rounds and add to stew. Cook 5 more minutes until warmed through. Season with salt and pepper and serve with grilled bread and toothpicks.
Yield: 8 servings
MEDITERRANEAN MARIO SHOW #ME1B18