Wash the tripe under cold water.
Add 2 tbsp course salt to both sides of the tripe. Scrub both sides of the tripe vigorously with the half lemon.
Wash the tripe under cold water again.
Place the tripe in a pot, add 1 tbsp coarse salt and cover with water .
Bring the water to a rolling boil and cook for 10 minutes.
Remove the tripe from the water and wash under cold water one last time.
Cut the tripe into bite-sized pieces. Set aside.
In a dutch oven or other heavy large pot, heat the olive oil on medium high.
Add the chouriço and smoked bacon, and cook until the edges start to brown.
Use a slotted spoon to remove the chouriço and smoked bacon, and set aside.
Add the onions and garlic. Sauté until the onions soften.
Add the wine and cook until the wine reduces to half.
Add the beef stock, tripe, tomatoes, carrots, bay leaves, pimento paste, black pepper and salt, and bring to a boil on high.
Reduce to medium heat, cover and simmer for about 30 minutes.
Add the beans, chouriço and smoked bacon and continue to simmer for 15 minutes, covered.
Serve hot with a sprinkling of chopped parsley for garnish.
Don’t forget the crusty bread to soak up the delicious sauce!
This dish is often served with a side of white rice.