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 - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net 06-24-1998 Recipe by: Mario Batali
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|Serving Size: 1 Serving (438g)|
|Recipe Makes: 8|
|Calories from Fat: 769 (71%)|
|Amt Per Serving||% DV|
|Total Fat 85.4g||114 %|
|Saturated Fat 21.9g||110 %|
|Monounsaturated Fat 39.8g|
|Polyunsanturated Fat 17.9g|
|Cholesterol 234.4mg||72 %|
|Sodium 1680.7mg||58 %|
|Potassium 1433.3mg||38 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 13.6g|
|Protein 52.8g||75 %|
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Calories per serving: 1087
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