ITALIAN TRIPE STEW, ASHTON STYLE #157

INGREDIENTS:
2lbs of beef tripe
1 pigs foot cut in half
2 medium onions
5 carrots
6 cloves of garlic minced
4 stalks celery
1/2 lb of chorizo sausage without casing
if you can't buy this mexican sausage, try
Italian and then use a half tsp of red pepper
flakes. But if you can find it, you probably
don't need the red pepper as the sausage
has it
1 can navy beans
1 can garbanzo beans
1/2, 6 oz can Contadina tomato paste
1/2 can large Contadina crushed tomatos
1/2 cup white vinegar
1/2 cup virgin olive oil
2 tbls dried basil
2 bay leaves which you remove at the end
2 tbs Thyme
 2 tbs paprika
 2 tbs Millers or Equiv Soup Base
1/2 cup parmesean cheese
2 oz sugar
1/2 tsp salt if needed

DIRECTIONS:
FOR THIS RECIPE YOU CAN USE EITHER
A CROCK POT, A PRESSURE COOKER, OR
A REGULAR SOUP POT IF NECESSARY
1. clean the fat off the tripe
2. cut tripe into 4 inch pieces
3. put the tripe, sausage and pigs feet into a large soup pot
    with 2 1/2 qts of water and cook
    for 2 hrs and remove tripe, sausage and pigs feet and set aside
4. reserve the tripe water in a large bowl
5. mince the onions, carrots, celery,
    and garlic and set aside
6. pour the 1/2 cup olive oil into the
    pot on medium heat and add tripe and
    saute about 20 minutes
7. add the vegetables and continue cooking
    about 10 minutes
8. add the tomato paste and stir in well and then
    add the crushed tomatoes and stir in well
9. add the tripe water, chicken base, sugar, bay
    leaves, basil, paprika, and stir well
10. return the tripe, pigs feet, sausage, navy beans,
      and garbanzo beans into the pot and slowly
      simmer for an additional 2 hrs or so until
      the tripe is tender
11. remove the bones from the pigs feet,  and cut into
      small pieces and return meat to pot
12. taste for flavor and serve
13. will serve 6 to 8 or more generously