To begin, place the tripe in a large pot with water, lemon juice, and a pinch of salt. Bring to a boil, simmer for 10 minutes, then drain and rinse. This step removes strong odours and tenderises the meat. Proceed to cooking beans.

Drain the soaked beans and place in a pot with fresh water. Simmer until just tender, about 40 minutes. Drain and set aside. Continue to preparing the flavour base.

Heat olive oil in a large, heavy based pot over medium heat. Add onions, garlic, and bay leaves, cooking until onions soften and turn translucent. Transition to adding meats.

Stir in diced bacon and sliced chouriço. Cook for 5 minutes, allowing their oils and smokiness to release into the base. Move to incorporating seasoning.

Add sweet paprika and tomato paste, stirring to coat the mixture. Follow with chopped tomato and cook until softened and blended into the sauce. Prepare for adding tripe.

Place the blanched tripe into the pot. Pour in the beef stock, ensuring the tripe is submerged. Season lightly with salt and pepper. Proceed to the slow cooking stage.

Cover and simmer over low heat for 1½ hours, stirring occasionally. Add a splash of stock if the liquid reduces too much. Prepare to add beans and carrots.

Stir in the pre-cooked beans and sliced carrots. Continue simmering uncovered for 30 minutes until the carrots are tender and the sauce has thickened slightly. Adjust seasoning.

Turn off the heat and allow the stew to rest for 10 minutes to deepen flavours. Move to plating.

Serve Dobrada in deep bowls, garnished with chopped parsley. Offer crusty bread on the side for soaking up the rich sauce. Presentation tip: Arrange a few slices of chouriço on top for colour contrast.