Callos a la Madrileña (Madrid-Style Tripe)
Traditional Madrid stew with tripe, snout, chorizo, and blood sausage, spicy and warm, perfect for cold days.
Time: 200 min · Servings: 6 · Calories: 156 kcal
Ingredients
- 1000 g beef tripe
- 300 g pork snout
- 200 g pork hock
- 150 units onion
- 2 leaf of bay leaf
- 10 g peppercorns
- 20 clove of garlic clove
- 150 units onion
- 10 clove of garlic clove
- 30 tablespoon of virgin olive oil
- 10 g salt
- 200 g blood sausage (choricero type)
- 150 g Asturian chorizo
- 5 g chili pepper
- 5 teaspoon of hot paprika
- 200 g fried tomato sauce
- 50 g jamón serrano
- 50 ml wine vinegar
Method
- Clean the beef tripe thoroughly, adding a glass of wine vinegar and a little water. Cook for 5 minutes to release any remaining dirt, drain, cool with cold water, and wash again.
- Prepare the base stew by placing the clean tripe along with pork snout, pork hock, an onion, bay leaves, peppercorns, and peeled garlic cloves in a pot.
- For the sofrito, finely chop an onion, garlic cloves, half a chili pepper, slice the blood sausage (choricero type) and Asturian chorizo, and dice the jamón serrano.
- Cook the covered base stew for 3 hours over low heat until the tripe is tender. Meanwhile, in a frying pan with virgin olive oil, sauté the garlic, add the chopped onion, salt to taste, incorporate the blood sausage, chorizo, chili pepper, hot paprika, fried tomato sauce, and jamón serrano. Cook for 3 minutes over medium heat, stirring well.
- Once the tripe is cooked, add the sofrito to the stew, stir everything to integrate the flavors, and let it reduce for 20 more minutes until the sauce is thick and unctuous. Carefully adjust salt, tasting beforehand.
- Serve in a hot cazuelita to retain warmth, accompanied by bread for dipping in the thick sauce. Check for tenderness by piercing with a fork: it should go in easily.
Categories: Stews & Legumes · All recipes
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