• 10 lb beef or calves' feet, cut in 3" pieces
• 10 lb honeycomb tripe, cut in large bite size rectangles
• water
• 1 qt chopped onion
• 1/2 C minced garlic
• 10 bay leaves
• 3 lb pork sausage meat, browned in olive oil
• 2 oz good quality Spanish paprika
• 1/2 TB ground saffron
• 2 qt very ripe of canned tomato pulp and juice
• 1 TB ground black pepper
• 2 TB salt
• minced flat leaf parsley

Rinse feet in running water, put in a pot in cold water to cover, heat and simmer 2 hours, skim occasionally.

With thongs or slotted spoon, remove feet from liquid, add tripe and simmer about 1 1/2 hrs, skim.

While tripe is simmering remove foot meat from bones and cut into small bite size pieces. Discard bones.

After tripe has simmered for 1 1/2 hrs., add foot meat and rest of ingredients minus the parsley, cook 2 1/2 hrs. longer.

Check seasoning.

Pour all into hotel pan and chill; it will become solid. Cut into portions, wrap each one in plastic film and foil and freeze individually.

TO SERVE: If frozen, allow to soften for two-three hours in a cool place. Put in heating pan, add 1 oz brandy per portion, heat slowly and allow to simmer long enough for alcohol to evaporate - you should not taste raw liquor. Sprinkle liberally with minced parsley - this is not for looks; the parsley flavor is part of this dish.