Tripe Andaluz Style
|Veal tripe||3 Pound, rinsed and cut into 2 inch squares|
|Calves feet||3 , rinsed and chopped into small pieces|
|Dried chick peas||5 Cup (80 tbs), soaked overnight and drained|
|Onion||1 , chopped|
|Garlic||10 Clove (50 gm), chopped|
|Carrots||2 , chopped|
|Chopped fresh mint leaves||2 Teaspoon|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Water||4 Cup (64 tbs) (Adjust Quantity As Needed)|
|For pepper and tomato sauce|
|Green peppers||2 , broiled, peeled, halved, seeded, deribbed and chopped|
|Tomatoes||2 , peeled, seeded and chopped|
|Vegetable oil||2 Tablespoon|
|Ham||1⁄4 Pound, chopped to make 1/2 cup / 125 milliliter|
|Grated nutmeg||1 Teaspoon|
|Powdered saffron||1 Teaspoon|
Place the tripe and calf s feet in a large, heavy pot.
Add the chick-peas, onion, ham bone, garlic, paprika, carrots, mint, parsley, bay leaf and a pinch of salt, and cover with water.
Bring the water to a boil over high heat and boil for 10 minutes.
Then reduce the heat, partly cover the pot and cook until the tripe is tender about three hours.
Add the chorizo and the morcilla and let the stew simmer slowly while you prepare the sauce.
Heat the oil and fry the peppers, tomatoes, onion and ham with 1/2 teaspoon [2 ml.] each of the nutmeg and saffron.
Stirring occasionally, cook until the onions are transparent about five minutes.
Remove the chorizo and morcilla from the pot and slice them.
Stir the sauce into the stew and pour it into a warmed serving dish.
Arrange the sliced sausages on top of the stew and sprinkle it with the rest of the nutmeg and saffron.