1 kg (2 lb) tripe
1 beef shank
2 pig’s trotters
1 calf snout
2 onions
3 cloves garlic
Bay leaf
Chilli pepper
White wine
150 g (5 oz) cured ham (jamón serrano)
100 g (4 oz) chorizo sausage
Olive oil


Wash the tripe in plenty of cold water and leave for an hour in water with salt and vinegar, then rinse until the vinegar smell disappears. Cut into even sized pieces and boil in a pan for seven minutes. Drain and place in cold water, together with a clove of garlic, a chopped onion, parsley, bay leaf and salt for four hours. Drain and put to one side.

Flame the beef shank, the pig’s trotters and the snout, in order to remove any hairs. Scrub with a brush and rinse. Simmer for three hours, then remove from the pan and put the resulting gelatine stock to one side.

Chop the shank, trotters and snout, and mix with the cooked tripe.

Chop the onion and chilli and fry. When the onion begins to brown, add the ham and the diced chorizo. Sauté and add a tablespoonful of paprika.

In a separate pan, fry two cloves of garlic and a few sprigs of parsley, crush in a mortar and add to the onion. Pour in a glass of white wine and leave to boil. Place the tripe, shank, trotters and snout in a casserole dish and pour the sauce over the top. Add some of the gelatine stock (enough to ensure a liquid sauce), season with salt and cook on a low heat for another hour.

Serve hot.

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