My mother and father were both good cooks, and both of them had definite opinions about how things should be done in the kitchen. But this dish was my father's—his alone—so my mother never said a word about it. I like to call it the "tripe of my father," aita being the Basque word for "father." It is a rustic family-style dish that satisfies the appetite and nourishes the soul.
As you cook honeycomb tripe, it will throw off a lot of liquid, which eliminates the need for stock and flavors the sauce. Like most braises, this tastes even better the next day.
To Drink
This dish calls for something not too heavy or too fruity. A dry Tempranillo from Penedès, in Catalonia, is perfect.
