Put the tripe into a heavy, covered casserole. Pour the Seville orange juice over it and let it stand for 5 minutes or so. Cover with cold water, bring to the boil, reduce the heat, cover and simmer for 1½ hours. Drain, reserving stock, cool, cut into squares and return to the casserole.
In a heavy skillet render the salt pork, add the onion and sauté until it is tender. Add the ham, to