It’s imperative to thoroughly clean the beef snout and tripe beforehand. This is done by brushing briskly with with a brush with salt and lemon joice or vinegar until the tallow is removed, and rinsing repeatedly.
Once clean cook the tripe and snout in water in a casarole dish. Once boiling pour out the water and refill adding bacon, the hambone, blood sausages, chorizo sausages, an onion, garlic, bay leaves, parsley, salt and pepper. When it reaches a boil a second time remove any foam, lower the heat and slow cook for about three hours. Prepare a sauce in a pan with olive oil, an diced onion, paprika and a tablespoon of flour. Add the sofrito sauce to the caserole and boil for 15 minutes.
Serve in clay bowls. The tripe only gets better from one day to the next, along with the sofrito.