INGREDIENTS

INSTRUCTIONS

Place tripe and veal shanks into a large pot and cover with cool
water. Add half of the chopped onion, whole cloves and 10 garlic
cloves and bring to a rapid boil. Reduce to a high simmer, cover and
cook 45 minutes. Remove tripe and allow to cool. Continue cooking
veal shanks for another hour. Remove shanks and reserve 2 quarts
cooking liquid. Cut tripe into 1-inch by 2-inch rectangles. Cut meat
off shanks and cut into 1-inch cubes. In a 6- to 8-quart soup pot,
heat olive oil until smoking over medium heat. Add remaining onion
and sliced garlic and cook until softened and golden brown, about 6
to 7 minutes. Add chorizo, bacon, paprika, thyme and cinnamon and
continue cooking 8 minutes, stirring often. Add tomato paste, wine,
crushed red pepper flakes and reserved cooking liquid and bring to a
boil. Lower heat and simmer uncovered for 1 hour, or until it
resembles a thick stew. Slice Morcilla into 1/2-inch rounds and add
to stew. Cook 5 more minutes until warmed through. Season with salt
and pepper and serve with grilled bread and toothpicks. This recipe
yields 8 servings.
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD
NETWORK - (Show # ME-1B18 broadcast 06-16-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
06-24-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Death: the end of excuses, the beginning of eternity”