Ingredients:
Yield: 6 servings
(A)1 lb Tripe
2 pigs' feet, chopped
1 qt water
1 large onion
1 bay leaf
1 sprig parsley
2 cloves garlic
8 peppercorns
Salt to taste
(B)
2 tb olive oil
8 oz can tomato sauce
1/2 cup chopped raw cooking ham
1/3 cup white table wine or vinegar
1 tb capers or to taste
3 oz pimento stuffed olives
Procedure:
Rinse pigsΫ feet several times under running water to remove excess salt. Place all the ingredients included in (A) in kettle. Cover, bring to a boil, reduce the heat and simmer until tender.
Let cool. Remove meat from broth, strain and reserve 2 cups of broth. Remove bones from pigs' feet. Coarsely chop pigs' feet and tripe. Set aside.
Sauté onion in oil; add tomato sauce and cook for 5 minutes. Add broth, ham, tripe, pigs' feet, and wine. Adjust seasoning, simmer a few minutes longer until the broth thickens, then add capers and olives.
To minimize the strong odor emitted by tripe while cooking, add two or three cloves and another bay leaf to the ingredients in (A).
Serve alone or with white rice.
Enjoy!
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