We will start by singeing the hairs that the little hands could bring, or we will pass them a razor blade. We throw the hands, well tied with a kitchen string if you want to serve them whole or without tying them to crumble them once cooked and leave them without bones as I did in a container with cold water so that they release the blood in the fridge for 24 hours.
After time in a large pot, we add the little hands, cover them with cold water and bring them to a boil. When it comes to a boil we count four minutes, We discard that water and put the meat, onion, carrot, leek and spices back in a wide casserole and cover again with plenty of cold water, which covers them. Cook for three hours over a traditional heat or about 40 minutes in the pressure cooker. Reserve the cooking water.
We remove the trotters and either cook them whole, or the let’s go boning and leaving in pieces similar to tripe just as I have done.
To make the sauce, we chop the onion, garlic cloves and sauté the vegetables with a little olive oil until soft and transparent. Add the bacon in small cubes and fry it. Add the flour, stirring constantly so that it cooks and does not stick, add the paprika and pour the white wine on top letting it reduce for about three minutes until the alcohol evaporates.
Add the chorizo pepper meat and the tomato sauce, as well as 500 milliliters of the cooking water.We cook everything together for 30 minutes.