Callos a la Madrilena
Submitted by robsco
Callos a la Madrileña is a classic Madrid tripe stew slow-simmered with chorizo, ham, pig’s foot, white wine, and smoky paprika. Rustic Spanish comfort food at its finest.
YIELD
8 servingsPREP
20 minCOOK
7 hrsREADY
7 hrsThis is the dish that warms every taberna in Madrid when the cold rolls in.
Callos a la Madrileña is Spain’s beloved tripe stew, braised low and slow for hours until the tripe turns silky and the chorizo bleeds its smoky, peppery oil into a thick, rust-colored sauce.
Ham, pig’s foot, white wine, garlic, and a generous hit of paprika build layers of flavor that get better with every passing hour.
Serve it in warm bowls with crusty bread for sopping. This is no-frills cooking with maximum reward.
Chef Tips
- Patience is everything. The tripe needs a full 5 to 7 hours of gentle simmering. Rushing it means chewy results.
- Use Spanish chorizo, the dry-cured kind, not Mexican-style fresh chorizo. The flavor profile is completely different.
- Make it a day ahead. Like most braises, callos tastes even better reheated the next day after the flavors have had time to marry.
- Serve tapa-style in small shallow dishes as a starter, or go big with full bowls for a hearty main course.
Ingredients
Directions
Bring to a boil, then drain immediately. Cut the tripe into 1½-inch squares and return it to the empty kettle.
Add 3 cups cold water and the wine, tomato, pig’s foot or veal knuckle, parsley, peppercorns, cloves, nutmeg, bay leaves, thyme, salt to taste, coarsely chopped onion and the garlic.
Cover and simmer over low heat for 4 to 5 hours, until the tripe is almost tender.
Heat the oil in a skillet and sauté the finely chopped onion until it is wilted.
Add the chorizo and ham and cook for 5 minutes. Stir in the flour and paprika and cook 1 minute more.
Add ½ cup of the liquid from the tripe kettle, a little at a time, and cook-stir until the mixture thickens.
Add this and the chile to the tripe.
Cover and cook 1 to 2 hours more.
Remove the cover and continue cooking until the tripe is very tender.
Remove the pig’s foot or veal knuckle from the tripe.
Remove and discard all skin, bone and fat.
Cut the meat into pieces and stir into the tripe.
Serve in warmed bowls or shallow individual tapa-size dishes.
Serve with good crusty bread for sopping up the sauce.
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