Braxas

Method

Clean the tripe thoroughly under running water and cut into strips approximately 2cm wide. Place the tripe and beef feet in a large pot with cold water, bring to the boil and blanch for 10 minutes, then drain and rinse well. In the same pot, add fresh water and return the cleaned tripe and feet to the pot with bay leaves. Bring to a simmer and cook gently for 1.5 to 2 hours until the tripe is tender. In a separate pan, heat the olive oil and soften the diced onions and crushed garlic, then stir in the paprika and cook for 2 minutes until fragrant. Add this soffritto to the tripe pot, then add the peeled and cubed potatoes and continue simmering for 25 to 30 minutes until the potatoes are completely tender. Season with salt and black pepper to taste and serve hot in bowls with the cooking broth.