Tripe madrileña style

Wash the tripe and snouts in salted water, stirring them well. Strain them and put them in the pot covered with water. Add the head of garlic (remove two cloves of garlic for frying), the bay leaf, the chorizo sausages, the black pudding, the tip of the ham and 1/2 an onion. Close and keep the pot for 45 minutes. Open the pan and add the sofrito mixture and leave to simmer for 15 minutes to bind the sauce.

Sofrito

1/2 chopped tomato
2 cloves garlic, minced
2-3 tablespoons flour
1 teaspoon paprika
Once finished, put them in a bowl and leave to cool at room temperature.

Processing time: 1 Hour