1 lb "honeycomb" tripe
1/2 c  Dry white wine
1 sm Tomato, chopped
1    Pigs foot or veal knuckle,
-split in half
2    Sprigs parsley
10    Peppercorns, lightly crushed
2    Cloves, crushed
1 ds Of nutmeg
2    Bay leaves
1/2 ts Dried thyme, or equivalent
-amount of fresh
Salt
1 sm Onion, coarsely chopped
6    Cloves garlic, peeled
2 tb Olive oil
1 sm Onion, finely chopped
1/4 lb Chorizo (or Italian
-sausage), in 1/4-inch
-slices
1/4 c  Diced cured (unsmoked) ham
1 tb Flour
1 tb Sweet red (Spanish) paprika
1/2    Dried red chili pepper,
-crumbled (remove seeds if
-you wish)

(Tripe, Madrid Style)

Tripe is especially favored in Spain and, in fact, most countries where
there is still a strong Spanish influence. This isnt surprising, because
it makes a number of very different, but extremely tasty dishes. It
requires long cooking times (less here because it is almost always cleaned
and partially precooked when you buy it), but it keeps very well for days,
in the refrigerator, and is even better when reheated than when first
prepared. Since its difficult to buy half a pigs foot or half a veal
knuckle, this recipe makes enough for 4 – 6 servings as a main course. Make
a full recipe a day or two ahead of time, serve as many tapas as needed,
then enjoy the rest as a main course or snacks. This can be reheated very
nicely in the e, by the way.

To serve 4 – 6 as a main course, or make 12 – 18 tapas:

Rinse the tripe well, then put it into a rather large kettle and add cold
water to cover. Bring to a boil, then drain immediately. Cut the tripe
into 1 1/2-inch squares and return it to the empty kettle. Add 3 cups cold
water and the wine, tomato, pigs foot or veal knuckle, parsley,
peppercorns, cloves, nutmeg, bay leaves, thyme, salt to taste, coarsely
chopped onion and the garlic. Cover and simmer over low heat for 4 to 5
hours, until the tripe is almost tender.

Heat the oil in a skillet and saute the finely chopped onion until it is
wilted. Add the chorizo and ham and cook for 5 minutes. Stir in the flour
and paprika and cook 1 minute more. Add 1/2 cup of the liquid from the
tripe kettle, a little at a time, and cook-stir until the mixture thickens.

Add this and the chile to the tripe. Cover and cook 1 – 2 hours more.
Remove the cover and continue cooking until the tripe is very tender.

Remove the pigs foot or veal knuckle from the tripe. Remove and discard
all skin, bone and fat. Cut the meat into pieces and stir into the tripe.

Serve in warmed bowls or shallow individual tapa-size dishes. Serve with
good crusty bread for sopping up the sauce.