Cut the pig's feet in half, to wash, drugs, wrap them in salt.
Then place in the refrigerator for five days.
Cook the belly in water with bay leaf, eight peppercorns and cumin until smooth.
Cook the soaked chickpeas rather water.
Add the smoked ribs and pig feet there, that need to be washed to remove all traces of salt thoroughly.
Place the cooking liquid aside.
Bake the bread in the olive oil until golden brown and set aside.
Grind or blend the bread baked with garlic, pepper and cloves remaining until they fall apart.
In the remaining oil fry the onion, tomato, pepper and paprika.
Add the wine and cook for ten minutes.
Add the bread with spices and fry for three minutes.
Add the chickpeas, the legs and ribs with half a cup of the reserved cooking broth.
Add the tripe and simmer for 15 minutes on low heat.
Season to taste and stir constantly to prevent sticking.
Allow twenty minutes with the heat and serve.
0 servings