Search
by Ingredient

Callos a la Madrilena

StarStarStarHalf starEmpty star

Your rating

Recipe

 

Yield

8 servings

Prep

20 min

Cook

7 hrs

Ready

7 hrs
Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
½ cup white wine
dry
* Camera
1 small tomatoes
chopped
Camera
1 each pigs' feet
*
2 each parsley sprigs
* Camera
10 each peppercorns
crushed
* Camera
2 each cloves
crushed
* Camera
2 each bay leaves
* Camera
½ teaspoon thyme
* Camera
1 small onions
chopped
Camera
6 cloves garlic
peeled
Camera
2 tablespoons olive oil
Camera
1 small onions
finely
Camera
¼ pound chorizo sausage
Camera
¼ cup ham
diced
* Camera
1 tablespoon all-purpose flour
Camera

Ingredients

Amount Measure Ingredient Features
118 ml white wine
dry
* Camera
1 small tomatoes
chopped
Camera
1 each pigs' feet
*
2 each parsley sprigs
* Camera
1E+1 each peppercorns
crushed
* Camera
2 each cloves
crushed
* Camera
2 each bay leaves
* Camera
2.5 ml thyme
* Camera
1 small onions
chopped
Camera
6 cloves garlic
peeled
Camera
3E+1 ml olive oil
Camera
1 small onions
finely
Camera
113.4 g chorizo sausage
Camera
59 ml ham
diced
* Camera
15 ml all-purpose flour
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 54g (1.9 oz)
Amount per Serving
Calories 11569% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 178mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 8g
Vitamin A 2% Vitamin C 8%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe