Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         tripe
   2      pounds        veal shanks
   2      large         spanish onions -- chopped 1/2" dice
   2                    whole         cloves
  10                    garlic cloves -- whole, unpeeled
   6                    garlic cloves -- thinly sliced
   6      tablespoons   extra-virgin olive oil
  11                    chorizo sausages - -- (abt 1 lb), cut into
                        -- halves
     1/4  pound         bacon -- cut 1/4" cubes
   2      tablespoons   sweet paprika
   1      tablespoon    fresh thyme leaves
     1/4  teaspoon      cinnamon
     1/2  cup           tomato paste
   2      cups          dry red wine
   2      tablespoons   crushed red pepper flakes
     1/4  pound         morcilla -- (blood sausage, rice
                        -- based)
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

Place tripe and veal shanks into a large pot and cover with cool water. Add half of the chopped onion, whole cloves and 10 garlic cloves and bring to a rapid boil. Reduce to a high simmer, cover and cook 45 minutes. Remove tripe and allow to cool. Continue cooking veal shanks for another hour. Remove shanks and reserve 2 quarts cooking liquid. Cut tripe into 1-inch by 2-inch rectangles. Cut meat off shanks and cut into 1-inch cubes. In a 6- to 8-quart soup pot, heat olive oil until smoking over medium heat. Add remaining onion and sliced garlic and cook until softened and golden brown, about 6 to 7 minutes. Add chorizo, bacon, paprika, thyme and cinnamon and continue cooking 8 minutes, stirring often. Add tomato paste, wine, crushed red pepper flakes and reserved cooking liquid and bring to a boil. Lower heat and simmer uncovered for 1 hour, or until it resembles a thick stew. Slice Morcilla into 1/2-inch rounds and add to stew. Cook 5 more minutes until warmed through. Season with salt and pepper and serve with grilled bread and toothpicks. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B18)