Asturian tripe with thermomix

Preparation

1. To start (if you do not have the cooked tripe, proceed to cook them previously) pour the 1000 grams of cooked tripe naturally into the Thermomix bowl together with the pig’s trotter, program.
2. 30 minutes / Temperature 100° / Reverse rotation / Bucket speed.
3. Once the pig’s trotter is cooked, use the basket to drain the liquid. Without discarding the cooking water, reserve in separate containers (on the one hand the tripe and the pig’s trotter and on the other the cooking water).
4. Again, in the glass of the thermomix add the onion cut into pieces and the garlic cloves, program.
5. 5 seconds / Speed ​​5.
6. Chopped garlic and onion, pour a little olive oil, program.
7. 6 minutes / Temperature 120° / Speed ​​1.
8. Ready the sofrito, incorporate the paprika and program.
9. 15 seconds / Temperature 120° / Speed ​​1.
10. Next, pour the white wine, cover the glass but without placing the goblet, program.
11. 1 minute / Varoma temperature / Speed ​​1.
12. While the alcohol in the wine evaporates, cut the tripe into small pieces.
13. Then, add the cured bacon or pancetta cut into cubes, the chorizo, the tripe also cut, the bay leaves and the dried cayenne to the preparation. Also, pour 400 grams of the cooking liquid, program.
14. 30 minutes / Temperature 100° / Reverse rotation / Spoon speed.
15. Finally, add the black pudding and program.
16. 5 minutes / Varoma temperature / Reverse rotation / Spoon speed.
17. Serve in a traditional way in clay pots.