Tripe

beef tripe and beef honeycomb (about 1 kg) • chorizo sausage (spicy or mild) • onion • water (about 500 ml) • tomato sauce • broth (from cooking the tripe) • dried chili pepper • Olive oil, salt, cumin, assorted spices

tripe (about 1 kg), you can mix with beef head meat (cap and pota) • Make sure the tripe is well cleaned and cut into • thick slices of cured ham (such as serrano or prosciutto) • thick slices of raw pork belly • small fresh sweet chorizo sausages • medium onions • tomatoes • small hot chili peppers for a spicy kick • Salt • Extra virgin olive oil • bay leaves • sweet smoked paprika (pimentón de la Vera)

tripe with chickpeas • Spanish-style chorizo sausage • onion • garlic • beef broth (about 240 ml) • white wine (about 240 ml) • short-grain rice (such as bomba, about 200 grams) • olive oil • salt

olive oil • bell pepper • tomatoes • onion • beef tripe (about 1 kg) • pig's feet, cut into 8 pieces • ground cumin (about 16 grams) • paprika (about 16 grams) • whole black peppercorns • dried chili pepper • bay leaves • dry white wine (about 480 ml) •

cooked beef tripe (about 17.5 ounces/500 grams) • mixed cooked beef tripe and squid (about 17.5 ounces/500 grams) • spicy chorizo sausage • small can crushed tomatoes (about 14 ounces/400 grams) • onions • dried hot chili peppers • chicken bouillon cube

beef tripe (menudo) • pig's feet • onion per 2.2 lbs (1 kg) of tripe • green bell peppers • bay leaves • whole heads of garlic • crushed tomatoes (Martinete or any brand, about 28 oz each) • dried hot chili peppers • ground cumin • black pepper • sweet paprika • white wine (2 liters) •