‘Spain…on the road Again’ Episode 10 !!

Here is a peek at this week’s episode:

Speaking of fantastic things – see below this week’s recipe, Tripe with Chile and Bacon.

Episode10 – Tripe with Chile and Bacon*

Serves 4

1 pound honeycomb tripe

1/4 cup white vinegar

1/2 pound bacon, cut into 1/4-inch dice

1 medium red onion, cut into 1/4-inch dice

1 teaspoon chile flakes

One 28-ounce can whole peeled tomatoes

Put the tripe in a large pot, add the vinegar and enough water to cover, and bring to a boil. Reduce the heat to a simmer and cook until the tripe is tender, about 1 hour. Remove from the heat and let the tripe cool in the cooking liquid, then drain and cut into 1-inch pieces.

Cook the bacon in a large skillet until the fat is rendered and the bacon is crisp. Add the onion and chile flakes and cook, stirring, for about 6 minutes, until the onion is beginning to soften. Add the tomatoes, breaking them up with your hands as you do so, along with their juices, and bring to a boil. Lower the heat, cover, and simmer gently for 20 minutes. Add the tripe and bring to a boil, then lower the heat and simmer for another 20 minutes. Serve with crusty bread.