Update my dinner status, I'm making this tonight.
Servings: 12 Servings
Total Time (median): tell us
Ingredients
Preparation
DAY ONE
To prep the meat...place both types of tripe and the calf's foot in a very large pot and cover with water. Add 2 tablespoons salt and one of the halved onions. Bring to a boil, reduce to a simmer, and cook for about 2 hours, until the tripe is tender--ignore the smell.
Drain the tripe, allow it to cool, then cut into 2-inch squares. Remove the meat and gelantinous material from the calf's foot and cut into 1 inch pieces. Discard the bones. Refrigerate the tripe and the foot meat.
In a separate very large pot, combine the pork belly and the pig's ears and cover with cold water. Bring to a boil then reduce to a simmer, and cook for about 1 1/2 hours, or until the meat is tender. Drain the meats, and reserving a gallon of the cooking liquid, and allow to cool. Cut the pork belly into 1 1/2 squares and the pig's ears into 1 inch pieces. Refrigerate. Soak the beans in cold water overnight.
DAY TWO
Drain and rinse the beans and place in a large pot. Cover with cold water and add the Serrano ham scraps, the bouquet garni, and the remaining halved onion. Bring to a boil, reduce to a simmer, and cook for about 45 minutes, or until the beans are tender. Strain the beans and set aside. Chuck out the bouquet garni.
In the other large pot, heat 2 tbpsn pork fat until melted and sizzling. Add the sliced onions, garlic, and cumin and cook until soft and translucent, stirring occasionally. Add the carrots and cook for a minute, then stir in the tomato paste. Cook for 2 minutes, then add all the cooked meats and 1 cup of the reserved cooking liquid. bring the mixture to a simmer and season with the salt and pepper. Cover and let simmer for 15 minutes. Now add the beans and the remaining cooking liquid. bring to a boil, reduce to a simmer, cover, and cook for 2 hours. Let cool and refrigerate overnight.
DAY THREE
Preheat the oven to 325*F. Transfer the mixture to a large earthernware casserole dish. Add the chorizo and the boudin noirs. Top the mixture with the rest of te pork fat (2 tblspn) and put in the oven. Cook for 1 1/2 hours. Remove from the oven and let rest 15 minutes before serving.
