Main ingredients

Rinse the tripe thoroughly under running water. Boil for 5 minutes to finish cleaning.

In a large pot, sauté the onions to make a sofrito.

Cook until the onions are soft and translucent.

Add the chorizo, pork belly, and ham (all cut into pieces) to the pot with the onions. Sauté everything until browned. Add the bay leaves.

Add the paprika and stir well for a few seconds so it doesn’t burn. Then add the grated tomatoes and cook for a few minutes until the liquid reduces. Add the whole chili peppers. If you don’t like it too spicy, use fewer or omit them.

Boil the tripe for 15 minutes over medium heat with just enough water to cover by about 1 inch (a couple of fingers). This water will help thicken the stew because it contains gelatin from the tripe.

Once the tripe is boiled, remove it from the water and mix it with the sofrito so it absorbs color and flavor.

Add the cooking water back in and simmer everything together for 10 minutes over medium heat.

Option B: One time I made it as a slow-cooked stew and it turned out great. I cooked it for 3.5 hours over low heat with the ham, pork belly, and paprika, adding the chorizo and sofrito at the end. Make sure the water just barely covers the ingredients.

Let it rest in the refrigerator for 1 day so it thickens and the flavors develop. You can serve it with cooked chickpeas.