This recipe is cribbed fairly directly from Anthony Bourdain's Les Halles Cookbook, by Anthony Bourdain, Jos De Meirelles and Philipp LaJaunie. There are a few changes to ingredients and procedure, all of which are my own and may very well serve to utterly destroy Bourdain's recipe. Want the real recipe? Go buy the book; it's a great read and has many wonderful, not-so-guts-based dishes, as well.
2 lbs. honeycomb tripe
2 lbs. feathered tripe
2 pigs' feet, halved (or 1 calf's foot, quartered)
4 pigs' ears
1/2 lb. Serrano ham scraps
1 lb. pork belly
1/4 lb. pork fat
10 oz. Spanish chorizo
3 boudin noir or blood sausages
1 lb. bacon
2 onions, skin on, halved
1 onion, peeled and diced
2 lb. great northern beans
4 garlic cloves, crushed
2 carrots, cut into 1/4-inch dice
1 tbsp. ground cumin
1 tbsp. tomato paste
1 bouquet garni (one sprig each of fresh parsley and thyme, with 1 bay leaf, bound with string)
salt and pepper
First, soak your beans. Two pounds of dried beans is a whole lot, and it'll take a long time to get them rehydrated enough to cook. Soak. Soak like you've never soaked before.
Take out your two pounds each of honeycomb and feathered tripe. Pretty icky, yeah? Don't dwell on it. Just throw them in a large pot, add the trotters, one of the halved onions and two tablespoons of salt. Cover with cold water and get it up to a boil. Reduce the heat to a low simmer and cook for two hours, or until everything is tender.
Meanwhile, toss your pork belly and pigs' ears in another large pot, add a tiny pinch of salt and bring that to a boil. Reduce heat and simmer away. You're looking at about an hour and a half there.
If you're on top of things, you'll have timed it so your pork belly and the tripe will finish cooking around the same time. First, drain the pork belly liquid but retain about a gallon of it. Set it in an ice bath to cool, then refrigerate. Allow the belly to cool. Drain the tripe and trotter, dispose of the vegetables and let the meats cool, as well.
Then, slice the pork belly and pigs' ears into inch-or-so squares. I found that there's a lot of excess fat, which you can either leave on the meat, trim off and retain, or discard. As pork fat makes everything more delicious, I'd suggest you hold on to the fatty parts. Chuck all that stuff in the fridge.
Now, shave the gelatinous and meaty parts off the trotters and discard the bones. Or, if you like, freak out your spouse by telling her that the bones are "piglet toes." Cut the tripe into one- or two-inch squares, suppressing your gag reflex while you do so, and put that in the fridge, as well.
Once the beans have soaked and you've given everything some time to work together in the fridge, drain and rinse the beans and add them to a large pot. Cover with cold water and add the Serrano, the bouquet garni and the other halved onion. Bring to a boil, reduce heat and simmer until the beans are tender, which should take 45 minutes to an hour. Strain the beans and discard the onion and the bouquet garni.
Now, heat a large, heavy-bottomed pot to fairly high temperature. Cut your pork fat into small strips and add to the pot. When the fat has rendered and gone liquid, add the cumin, your diced garlic and onions. When it's transparent, add the carrots. Throw in a tablespoon-sized dollop of tomato paste, then add all the cooked meats. Remember that reserved cooking liquid? Add about a cup of that, too.
Cover and allow the mixture to simmer for 15 minutes, season with salt and pepper, then add the beans and the rest of the reserved cooking liquid. Bring to a boil, reduce heat, cover and let it simmer for two hours. Allow to cool, and refrigerate the whole glorious mess overnight.
The next day, preheat an oven to 325 degrees. Thinly slice the boudin noir and the chorizo, fold into the mixture, then transfer to a large earthenware or glass baking dish. Layer your bacon over the mixture, covering evenly. Throw that the dish into the oven and cook for 90 minutes. Once done, remove and allow to rest for a few minutes.
Serve to friends and colleagues, hopefully plied with staggering amounts of Beaujolais.