Batiburrillo

Instructions

1. Rinse the tripe thoroughly in cold water, then boil it for 10 minutes in salted water and drain.
2. Cut the tripe into strips and the liver into pieces.
3. Melt the lard in a large casserole and cook the sliced onion and garlic until golden.
4. Add the tripe and liver and sear for 5 minutes over high heat.
5. Pour in the wine, then add the chopped tomatoes, the chopped chilli, the paprika and the oregano.
6. Cover and simmer gently for 1 hour 30 minutes, stirring from time to time.
7. Adjust the seasoning and serve piping hot with boiled cassava.