Ingredients to make tripe with snout and blood sausage:
- 1 1/2 kg Tripe
- 1/2 kg snouts
- 1 pc Veal (the leg)
- 4 tablespoon oil
- 2 units Chorizo (150 grams)
- 2 units black pudding (150 grams)
- 1/2 unit Chili
- 1 bay leaf
- 4 pc Clove
- 10 grain Pepper
- Nutmeg
- 2 clove Garlic (minced)
- 1 1/2 u. Onion (half, chopped and the rest in pieces)
- 1 tablespoon flour
- 2 unit tomato
- 1 teaspoon paprika
- 1 small glass Vinegar
- Water
- Salt
How to make tripe with nose and blood sausage:
- The tripe is cut into large pieces and washed in various waters.
- They are then put with enough salt and Viagra.
- They are rubbed with a brush to finish cleaning them.
- The tripe is cut into smaller pieces and placed in a pot covered with water over high heat.
- When it breaks the strong boil, the water is thrown away.
- Cover again with water, add the whole black pudding, bay leaf, chili, pepper, cloves, a little grated nutmeg, onion, garlic and a peeled tomato.
- All this is cooked until the tripe is tender (at least three hours).
- Heat the oil in a frying pan, add the finely chopped onion, the paprika and the sliced chorizo
- Stir a few times and add to the pot.
- Let it cook for another hour.
- Separate from the fire and let cool.
- At the moment of serving them, the blood sausage and the leg are cut into pieces