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Cod Chunk with its Tripe Baezana Style.
Tripe: Remove from brine, rinse well and place in cold water to desalt, 24 hours.
Then, remove the ‘black veil’ skin of the tripe and cut up into rectangles of 2x1 cm approx and boiling in cold water for 6 or 7 minutes. Set aside.
The mashed: Heating some oil and when not too hot yet put a whole garlic clove to brown, when lightly browned add the pine nuts and toast slightly. Remove from the pan and fry very fast the parsley. Put everything in a mortar or pestle with the saffron threads.
The sauce: Dice all vegetables but the tomato in ‘mirepoix’, and poaching in the above oil, over very low heat for 1 hour, then add wine and brandy and cooking another 30 minutes. Grate tomatoes and add, cooking for another 30 minutes.
Meanwhile, boiling the dried red peppers in cold water in order to remove the pulp, the flesh inside. Add that pulp to the sauce with the fish Fumet and the bouillon of the tripe and cooking until thick. Add the already cooked tripe and cooking for another 10 minutes.
Mashing what in mortar (helping with some bouillon) and also add to the sauce.
Cooking for 5 minutes until desired point and set aside.
Set up: Do cod portions of 125 g each and confit in Extra Virgin olive oil. Serve on a bed of sauce.