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  • Callos A La Madrilena (Tripe Madrid Style)

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    Ingredients

    • 1 lb Tripe
    • 2 lb Veal shanks
    • 2 lrg Spanish onions minced 1/2" dice
    • 2 whl cloves
    • 10 x Garlic cloves whole, unpeeled
    • 6 x Garlic cloves thinly sliced
    • 6 Tbsp. Extra-virgin extra virgin olive oil
    • 11 x Chorizo sausages - (abt 1 lb) cut into halves
    • 1/4 lb Bacon cut 1/4" cubes
    • 2 Tbsp. Sweet paprika
    • 1 Tbsp. Fresh thyme leaves
    • 1/4 tsp Cinnamon
    • 1/2 c. Tomato paste
    • 2 c. Dry red wine
    • 2 Tbsp. Crushed red pepper flakes
    • 1/4 lb Morcilla (blood sausage, rice based) Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. Place tripe and veal shanks into a large pot and cover with cold water. Add in half of the minced onion, whole cloves and 10 garlic cloves and bring to a rapid boil. Reduce to a high simmer, cover and cook 45 min. Remove tripe and allow to cold. Continue cooking veal shanks for another hour. Remove shanks and reserve 2 qts cooking liquid. Cut tripe into 1-inch by 2-inch rectangles. Cut meat off shanks and cut into 1-inch cubes.
    2. In a 6- to 8-qt soup pot, heat extra virgin olive oil till smoking over medium heat. Add in remaining onion and sliced garlic and cook till softened and golden, about 6 to 7 min. Add in chorizo, bacon, paprika, thyme and cinnamon and continue cooking 8 min, stirring often. Add in tomato paste, wine, crushed red pepper flakes and reserved cooking liquid and bring to a boil. Lower heat and simmer uncovered for 1 hour, or possibly till it resembles a thick stew. Slice Morcilla into 1/2-inch rounds and add in to stew. Cook 5 more min till warmed through. Season with salt and pepper and serve with grilled bread and toothpicks.
    3. This recipe yields 8 servings.

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