Tripe: Approximately Asturian

• 1kg cooked tripe cut into 4cm squares
• piperade
• 200

Bring the stock and wine to the boil. Turn down to a simmer. Add the tripe mixed with the piperade (made with pimenton piccante rather than piment d’Espelette), the ham, the chorizo and the Asturian morcilla: this is intensely flavoured and suitable only for dishes of this sort. Raw or fried it is a bit of a buccal challenge. It should be cut into slices of about