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Ingredients

• 1kg clean tripe, cut into small bite size pieces
• 300g chickpeas, soaked in water overnight
• 1 medium tomato, roughly chopped
• 1 (100g) bunch mint, tied in a bundle at the middle
• 4 garlic cloves, finely chopped
• 1 large onion, finely chopped
• 1 small pig's trotter cut into quarters, (half a trotter if large)
• 1 heaped tablespoon paprika (for colouring)
• 4 whole black peppercorns
• 1cm square of fresh hot chilli (do not use the seeds)
• 300ml white wine of your choice
• 6 turns with the pepper grinder (if using a small grinder give it two extra turns)
• salt to taste
• 1 (80g to 100g) chorizo, cut into thick slices (around 1.5cm to 2cm.)
• 80g to 100g black pudding, cut into thick slices (around 1.5cm. to 2cm.)
• 1 fresh mint sprig for each plate to garnish

Description

Every Country Consumes Tripe, And All Countries Have Different Ways Of Cooking This Dish Which Varies Tremendously From One Country To The Other. Even The People Within The Country Itself Adds Minute Defences To Try And Enhance The Dish Of Their Country's

All Recipes UK