Some people have lobsters for New Year's Day, I hear.
We had stewed tripe this year.
Since we always have our "big" party on New Year's Eve (see menu here), and our guests stay late, some even up to 3 or 4 in the morning, I am usually too tired to do anything on actual New Year's Day save lounge around in my pajamas and eat leftovers.
This year, after the clock struck midnight and we had our champagne drinks, I went to bed at around 12:30am on January 1st. I had been feeling under the weather the day of our party, with a very scratchy and achy throat.
With an "earlier" bedtime than most, I woke up earlier on New Year's Day than most. I looked around our kitchen and decided to clean up a bit.
Once the kitchen was in a semi-orderly condition, I scrounged around in the refrigerator for my prize: about a pound of honeycomb tripe I threw into our basket when we were shopping for pig parts for our New Year's Eve party.
I had planned to throw together a tripe dish into our menu -- and hence, enraging TS who had already prepared all the labels for the party -- but we had been so busy with the other dishes that I did not have the time. Besides, all I had was a pound of tripe and that probably wouldn't have been enough for 50 people.
I decided to go Spanish with my New Year's tripe dish -- we still had all the ingredients from shopping for the party, after all. I used white wine and veal stock for my stewing liquid, and bay leaves and smoked paprika for my flavouring agents. Recipe below.
This was a very satisfying dish. It's a gift to myself, let's say. I ate this with a new batch of seafood paella I made with our leftover ingredients from the night before.
Actually, I made two new batches of seafood paella; we really had quite a lot of leftover ingredients -- prawns, clams, mussels, squid, etc -- that were unused when we made our fideuá for the previous night. Fideuá post here!
Needless to say, we had to call some people over to partake in all the food!
Tortilla de Patatas (Spanish "Omelette")
Roast Duck and Orange Crêpes with Orange-White Wine Sauce
Sardinas na Bangus (Milkfish in the style of Sardines)
Red Wine-braised Squid with Potatoes and Chorizo
Philippine Beef Salpicao (and a Spanish variation)
Stewed Tripe, Spanish-style
Lengua Estofada (Beef Tongue Braised in Red Wine and Veal Stock)
Bacalao con Patatas (Baked Salt Cod and Potatoes)
Salsa Romesco ("Queen of the Catalan Sauces!")
Grilled Calçots (Green Onions) with Salsa Romesco
Empanada de Pavo
(Galician-style Meat Pie with Turkey Filling), plus Turkey Cracklings!
Fideuá (Spanish Seafood Noodle "Paella")... and Paella
Cocido (Spanish Stew with Various Pork Cuts)
Slow-Roast Pork Shoulder, Two Ways
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Stewed Tripe, Spanish-style
1 lb honeycomb tripe, cleaned and cut into strips
1 onion, diced
4 cloves garlic
1 tsp smoked hot paprika, preferably Spanish
1/2 cup white wine
1 1/2 cup beef stock
1 bay leaf
salt and pepper
Fry garlic in oil until brown but not burnt. Scoop out garlic. Add onion and sauté until translucent.
Add tripe, wine, beef stock. Add other ingredients.
Stew until tripe is to desired tenderness.