Callos a la Madrilena Recipe

Name: Callos a la Madrilena
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup white wine dry; 1 small tomatoes chopped; 1 each pigs' feet; 2 each parsley sprigs; 10 each peppercorns crushed; 2 each cloves crushed; 2 each bay leaves; 1/2 teaspoon thyme; 1 small onions chopped; 6 cloves garlic peeled; 2 tablespoons olive oil; 1 small onions finely; 1/4 pound chorizo sausage; 1/4 cup ham diced; 1 tablespoon flour, all-purpose

Servings: persons

1/2 cup white wine dry
1 small tomatoes chopped
1 each pigs' feet
2 each parsley sprigs
10 each peppercorns crushed
2 each cloves crushed
2 each bay leaves
1/2 teaspoon thyme
1 small onions chopped
6 cloves garlic peeled
2 tablespoons olive oil
1 small onions finely
1/4 pound chorizo sausage
1/4 cup ham diced
1 tablespoon flour, all-purpose

1
Bring to a boil, then drain immediately.
2
Cut the tripe into 1 1/2-inch squares and return it to the empty kettle.
3
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.
4
Cover and simmer over low heat for 4 to 5 hours, until the tripe is almost tender.
5
Heat the oil in a skillet and saute the finely chopped onion until it is wilted.
6
Add the chorizo and ham and cook for 5 minutes.
7
Stir in the flour and paprika and cook 1 minute more.
8
Add 1/2 cup of the liquid from the tripe kettle, a little at a time, and cook-stir until the mixture thickens.
9
Add this and the chile to the tripe.
10
Cover and cook 1 to 2 hours more.
11
Remove the cover and continue cooking until the tripe is very tender.
12
Remove the pig's foot or veal knuckle from the tripe.
13
Remove and discard all skin, bone and fat.
14
Cut the meat into pieces and stir into the tripe.
15
Serve in warmed bowls or shallow individual tapa-size dishes.
16
Serve with good crusty bread for sopping up the sauce.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup white wine dry, 1 small tomatoes chopped, 1 each pigs' feet, 2 each parsley sprigs, and more.

Yes, Callos a la Madrilena falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Callos a la Madrilena

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions