Tunisian Tripe

Directions

1. 1
   Coat the base of a pan on the heat with olive oil.
2. 2
   Add the onions and allow them to fry gently.
3. 3
   Add the leek, carrot, and red peppers.
4. 4
   Toss the vegetables together and add the crushed garlic and the tomatoes.
5. 5
   Season with salt, pepper, cumin and paprika and add the sprig of thyme and bay leaf.
6. 6
   Allow the vegetable mixture to cook gently for 2 minutes.
7. 7
   Blanch the tripe.
8. 8
   To blanch, place it in cold salted water and bring gradually to the boil.
9. 9
   The moment it boils, pour off the water.
10. 10
    Drain and add with the pigs foot to the vegetable mixture.
11. 11
    Cover with bacon slices.
12. 12
    Place a lid on the pan and allow to simmer 1 3/4 hours.
13. 13
    Remove the lid, stir the bacon into the vegetable and tripe mixture, strain the juices through a sieve and remove the pigs foot and the herbs.
14. 14
    Place the vegetables and tripe onto a serving dish.
15. 15
    Pour over half of the stock and garnish the dish with parsley.