Callos A La Madrilena (Tripe Madrid Style) Recipe

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.

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.

This recipe yields 8 servings.