Callos Madrilenos: Madrid Style Tripe

Ingredients

• 2 pounds (1 kilogram) beef tripe (preferably honeycomb)
• 4 ounces (60 milliliters) white vinegar
• 2 medium yellow or white onions (divided)
• 1 bulb garlic
• 1 calf foot (or pig foot; cut in half)
• 4 to 6 cups water
• 2 bay leaves
• 6 to 10 black peppercorns
• 6 ounces (150 grams) serrano ham
• 8 ounces (225 grams) Spanish chorizo sausage
• 3 tablespoons olive oil
• 1 tablespoon Spanish paprika
• 8 ounces (225 grams) Spanish morcilla (blood) sausage
• Optional: 1 (16-ounce) can garbanzo beans

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