Tripe recipe with nose and black pudding

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:

1. The tripe is cut into large pieces and washed in various waters.
2. They are then put with enough salt and Viagra.
3. They are rubbed with a brush to finish cleaning them.
4. The tripe is cut into smaller pieces and placed in a pot covered with water over high heat.
5. When it breaks the strong boil, the water is thrown away.
6. Cover again with water, add the whole black pudding, bay leaf, chili, pepper, cloves, a little grated nutmeg, onion, garlic and a peeled tomato.
7. All this is cooked until the tripe is tender (at least three hours).
8. Heat the oil in a frying pan, add the finely chopped onion, the paprika and the sliced ​​chorizo
9. Stir a few times and add to the pot.
10. Let it cook for another hour.
11. Separate from the fire and let cool.
12. At the moment of serving them, the blood sausage and the leg are cut into pieces