TRIPACALLOS A LA VIZCAINA (EN SALSA ROJA) TRIPE

TRIPACALLOS A LA VIZCAINA (EN SALSA ROJA) TRIPE

(For large group)
2 cups oil
10 Ibs. tripe
3 onions, large
24 dry peppers (choriceros)
2 cloves garlic
2 or 3 carrots
1 or 2 leeks
This is a large recipe but it can be made smaller. Put tripe in large dish and fill with cold water, and little vinegar. Let stand from one to two hours, then clean tripe very good, remove all fat and thin skin. After cleaning put back in cold water and rinse.
Put tripe in large dishpan with cold water, boil it for ten minutes, then rinse again with cold water. Put tripe back in dishpan with abundant water, 1 onion, carrots, leek and three tablespoons of salt. Cook slowly, but boiling, for five hours, or until tripe is tender. After tripe is cooked remove from dishpan and let it cool. Slice into small pieces. Save the broth that tripe was cooked in.
Remove seeds from peppers and put in large container and cover with cold water and soak for at least twenty-four hours. Change water often. Put oil in six quart dishpan. Add two chopped onions and garlic. Cook until brown. Take peppers out of water and cut into small pieces. Add to onions and oil. Cook slowly for two hours. Now strain the sauce. Use little broth to make it easier to strain. Don’t use pepper peelings.
Put tripe and sauce together, cook slowly for one or two hours. Add broth as necessary. Should make a red and think sauce. Add salt and pepper as desired.