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4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
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.