Tripe in my style

Court bouillon

stick celery
1carrot
1 onion
Juice of 1 lemon
Sprig of rosemary
Parsley
1 Bay leaf
750g cleaned tripe


1 pigs trotter, split lengthwise
1 onion, chopped
3 cloves of garlic, chopped
½ teaspoon Jamaican pepper
2 cloves
¼ teaspoon cumin seeds
2 small dried chilies or pinch of cayenne
Parsley
¼ teaspoon cinnamon
1 teaspoon sweet smoked Spanish paprika
1 tablespoon tomato purée
Salt and pepper
Stock or water
Method


Put all ingredients for court bouillon in a saucepan with the tripe and cook for 1 hour, drain and discard the vegetables.
Fry the onion until soft in a casserole or earthenware dish, when soft add the garlic and fry for a further 2 minutes. In a pestle and mortar grind the Jamaican pepper, cumin and cloves, add to the onions along with the chilies and cinnamon. Fry for 2 minutes then add the cooked tripe. Add the paprika, tomato purée, parsley and season. Add enough stock or water to come up to 2/3 of pan Put the split trotter in the middle of the pan. Bring to the boil, cover and then transfer to a 150° preheated oven and cook for 1 ½ hours. Serve with toasted rustic bread rubbed with raw garlic.

To drink - a very dry white wine or a dry cider.