.::Callos Madrilena (Tripe with Chick Peas)::..

Servings 4-6

INGREDIENTS:

2 pounds tripe 6 cups water with 3 tablespoons salt
8 strips bacon slices 2 cups potatoes cut into 1/2-inch-thick
1 cup cooked canned chick peas 2 8-ounce cans tomato sauce
salt and freshly ground pepper to taste 2 cups water
2 tablespoons diced pimento 1 cup tomato catsup

3 chorizos de Bilbao or pepperoni, sliced in 1/8-inch rounds

Boil the tripe in 6 cups salted water until tender (a pressure cooker may be used for
faster cooking). Discard all fat. Rinse the tripe and cut into 1/2-inch squares. Set aside.

In a large skillet, fry the bacon. Remove and set aside. In the same skillet, fry potatoes,
chorizos or pepperoni and chick peas. Add tomato sauce. Season with salt and pepper.
Add bacon and tripe and 2 cups of water. Stir. Cover and simmer over low heat for 20
minutes. Add pimento and tomato catsup; add a little water if the mixture is too dry. Stir
to blend flavors and serve hot.