Rice with tripe, trotters and snails

Ingredients

• 400 g of round rice
• 100 ml of olive oil
• 1 ripe tomato
• 1 large bell pepper
• 24 snails (serrano snails), cleaned
• 500 g of feet (beef or pork)
• 200 g of tripe (cow’s stomach)
• 1 lemon for cleaning
• saffron, mild paprika, and black pepper
• salt

Thoroughly clean the feet and guts by rubbing them several times with lemon, then cook them in salted water until the small bones come away easily. Save the broth.

Sauté the chopped tomatoes and bell peppers in a little oil until softened, then set aside.

Remove the feet and place the meat in pieces in a clay pot with the remaining oil and tomatoes. Add the saffron, paprika, and pepper, and brown for a moment.

Add the rice and coat it well, then pour in twice the amount of cooking broth.

Place the snails and bell pepper strips on top. Cook for 10 minutes over high heat, then 10 minutes over medium heat, and let it rest for a few minutes before serving.