Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3/8       cup           olive oil
2                       onions, finely sliced
1                       leek, cut into 1/4-inch slices
2         medium        carrots, cut into 1/4-inch slices
2                       red peppers, sliced into 1/2-inch strips
2                       garlic cloves, crushed
1 1/4     pounds        tomatoes, peeled and cut into chunks
                        Salt, black pepper
1         teaspoon      cumin
2         teaspoons     paprika
1         sprig         thyme
1                       bay leaf
1 1/4     pounds        tripe, cut into 2-inch squares
1         pickled       pigs foot, if not available can use fresh
6                       bacon slices, rinds removed
                        Parsley, roughly chopped

Preparation:

Coat the base of a pan on the heat with olive oil. Add the onions and allow them to fry gently. Add the leek, carrot, and red peppers. Toss the vegetables together and add the crushed garlic and the tomatoes. Season with salt, pepper, cumin and paprika and add the sprig of thyme and bay leaf. Allow the vegetable mixture to cook gently for 2 minutes. Blanch the tripe. To blanch, place it in cold salted water and bring gradually to the boil. The moment it boils, pour off the water. Drain and add with the pigs foot to the vegetable mixture. Cover with bacon slices. Place a lid on the pan and allow to simmer 1 3/4 hours. Remove the lid, stir the bacon into the vegetable and tripe mixture, strain the juices through a sieve and remove the pigs foot and the herbs. Place the vegetables and tripe onto a serving dish. Pour over half of the stock and garnish the dish with parsley.