Callos A La Madrilena (Tripe Madrid Style) Recipe

1. 1

   Place tripe and veal shanks into a large pot and cover with cold water.

2. 2

   Add in half of the minced onion, whole cloves and 10 garlic cloves and bring to a rapid boil.

3. 3

   Reduce to a high simmer, cover and cook 45 min.

4. 4

   Remove tripe and allow to cold.

5. 5

   Continue cooking veal shanks for another hour.

6. 6

   Remove shanks and reserve 2 qts cooking liquid.

7. 7

   Cut tripe into 1-inch by 2-inch rectangles.

8. 8

   Cut meat off shanks and cut into 1-inch cubes.

9. 9

   In a 6- to 8-qt soup pot, heat extra virgin olive oil till smoking over medium heat.

10. 10

    Add in remaining onion and sliced garlic and cook till softened and golden, about 6 to 7 min.

11. 11

    Add in chorizo, bacon, paprika, thyme and cinnamon and continue cooking 8 min, stirring often.

12. 12

    Add in tomato paste, wine, crushed red pepper flakes and reserved cooking liquid and bring to a boil.

13. 13

    Lower heat and simmer uncovered for 1 hour, or possibly till it resembles a thick stew.

14. 14

    Slice Morcilla into 1/2-inch rounds and add in to stew.

15. 15

    Cook 5 more min till warmed through.

16. 16

    Season with salt and pepper and serve with grilled bread and toothpicks.

17. 17

    This recipe yields 8 servings.

No additional tips available.