Tripe Andalucian Style (callos in Spain)

This dish is delicious and will remind you of sunshine, tapas and sangria. Ole!

1. 1

   1 In a suitable Caserole dish put the tripe and ham hcck, cover with water and bring to the boil, simmer for 5 mins then discard the water.
   
   2 Put all ingredients into the caserole and top up with water so that the bulk is covered. It doesnt matter that the ham hock stands proud, but very important, the bones should be submerged. Bring to boil, reduce the heat to give a gentle simmer and leave for at least 3 hours. Keep an eye on the liquid level as you do not wish the dish to dry out, top up if necessary but DONT make the dish too watery. Turn the ham hock over now and again to get the full flavours.
   
   3 Check for seasoning and remove ham hock. Tripe should be tender, if not leave the whole thing to continue simmering. In a basin, remove flesh from ham hock and discard fat. Break up some of the meat into 2 cm size with fingers and add back to dish. Reserve the remainder for another dish to suit. (See ham hock terrine by author)Add the larger bones back to the dish. Leave overnight to cool.
   
   REHEATING
   Remove all solidified fat, a lot will be clinging to the kitchen roll. Reheat and when piping hot, remove the mint, ham bones, and bay leaves. Serve with crusty bread and a glass of the same vino used for cooking.
   
   3 Leave to cool overnight with some clean kitchen roll floating on the surface(if you like the reduced fat version)