Callos a la Madrilena

Ingredients

Directions

Bring to a boil, then drain immediately. Cut the tripe into 1 1/2-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 1/2 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 - 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.

Reviews

not wine, not tomato, not thyme, not parsley. You need "morcilla" sausage and a carrot 9 months ago by chefcarles

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.