When winter came, but very occasionally, I have a habit of cooking lamb tripe or trotters on a Madrid-based sauce but with an important twist given by Asturian chorizo ​​and morcilla that I use. There are two spectacular dishes with flavors similar but with different results.

The lamb trotters are committed to prepare, not for its difficulty but because of the smell given off in his first firing despite being thoroughly cleaned. That makes at home, sometimes, their preparation is not welcome.

This time I selected the pig's feet instead of lamb and much more enjoyable to prepare but the process is very similar. On the other hand to be larger allow other preparations, mainly stuffed with which we will put it on future occasions. This time we decided we prepare as usual tripe or lamb trotters.

As the tripe or lamb trotters its development has two preparations, first boil the pig's feet and then cooked in the sauce that we make. Let's see the recipe.

Ingredients (for 3-4 people)

Pig trotters Sox 4

1 onion

1 Scallion

1 ripe tomato

1 Asturian Chorizo

3 Cloves of Garlic

1/4 teaspoon grated nutmeg

A Chilli

A Bay Leaf

1 sprig parsley

10-12 whole black peppercorns

A spoonful of tomato sauce

A teaspoon of paprika

A teaspoon of flour

Virgin Olive Oil

Water

Salt

Cooking of the Pig Trotters

1. Carefully clean the hands with water and a rag and remove any residual blood and hairs that may be (if necessary can be immersed in cold water with a little vinegar for a few minutes).
2. Put them in a pressure cooker with cold water to just cover them.
3. Add to this a little salt water, half an onion cut in quarters, spring onion, ripe tomatoes, peeled and seeds removed with a spoon, 2 cloves garlic, peeled, grated nutmeg, chilli, bay leaf, the black pepper and sprig of parsley.
4. When retrieving cook in pressure cooker for 15-20 minutes in the traditional between 45-55 minutes.
5. When cooked remove the hands, being careful not to break, to a plate and preserve the stock.

Preparing the Sauce

1. Saute the onion and remaining garlic clove finely chopped in a little olive oil.
2. When lightly browned add the sausage into pieces and saute a couple of minutes.
3. Then add a teaspoon of flour and saute another couple minutes.
4. Reduce heat, add the tablespoon of tomato sauce and paprika and immediately a cup of broth where they cooked the hands.
5. Increase the heat slightly and move the sauce until the sauce binds and then simmer.
6. We put the hands into the sauce and add more broth if necessary, not too much sauce to cover the hands halfway or more.
7. Cover and cook another 20-25 minutes on medium-low heat until sauce thickens and the hands are ready to serve.

Presentation

Present in half mannitol pork dish coated with sauce and serve with a little sausage.