The title means tripe from Madrid. The Spanish do wonderful things with tripe, and I remember, as a child, the tripe stalls in the market in Madrid selling this particular dish. It has a brilliant color from the red peppers, tomatoes, Serrano ham, and chorizo, and a lovely gelatinous texture from the pig’s feet cooked in the gravy. It is well worth taking the trouble to make. For those of you who don’t like traditional tripe and onions, it will completely change your attitude to tripe.
In a large, heavy saucepan, simmer the tripe and the feet together in salted water to cover for 1½ hours or until both are tender. Remove the feet, separate the meat from the bones, and return the meat to the saucepan with the tripe. Continue to simmer while you make the tomato sauce.
In a frying pan, heat the oil and fry the red pepper, onion, and tomatoes until the onion is soft. Add the ham, garlic, chili powder and chorizo sausage, and season to taste. Stir well, then pour this sauce into the stewed tripe pan. By now the original amount of water will be much reduced. Simmer gently for a further 10-15 minutes.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.