Penelope Casas's callos a la Madrilena (Tripe Madri

Name: Penelope Casas's callos a la Madrilena (Tripe Madrid-style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pounds fresh beef tripe, trimmed of all fat; 3 pigs' feet, each about three-quarter pounds and split in half lengthwise; ½ cups water; 2 cups dry white wine; 6 cups finely chopped onions; 5 tablespoons finely minced garlic; 6 bay leaves; 10 sprigs parsley, tied into a bundle; 3 large tomatoes, about two and one-quarter pounds, cut into one-inch cubes, about six cups; 10 peppercorns, lightly crushed; 1/4 teaspoon freshly grated nutmeg; 1 teaspoon dried thyme; Salt to taste, if desired; 6 tablespoons olive oil; 1 pound Spanish sausages (chorizos), cut into one-quarter-inch rounds; 1/2 pound cured ham, diced; 6 tablespoons flour; 6 tablespoons paprika; 1 teaspoon dried hot red-pepper flakes

Servings: persons

6 pounds fresh beef tripe, trimmed of all fat
3 pigs' feet, each about three-quarter pounds and split in half lengthwise
½ cups water
2 cups dry white wine
6 cups finely chopped onions
5 tablespoons finely minced garlic
6 bay leaves
10 sprigs parsley, tied into a bundle
3 large tomatoes, about two and one-quarter pounds, cut into one-inch cubes, about six cups
10 peppercorns, lightly crushed
1/4 teaspoon freshly grated nutmeg
1 teaspoon dried thyme
Salt to taste, if desired
6 tablespoons olive oil
1 pound Spanish sausages (chorizos), cut into one-quarter-inch rounds
1/2 pound cured ham, diced
6 tablespoons flour
6 tablespoons paprika
1 teaspoon dried hot red-pepper flakes

1
Put the tripe and pigs' feet in a kettle and add cold water to cover.
2
Bring to the boil and drain immediately.
3
Cut the tripe into one-and-one-half-inch squares and put it in a clean kettle.
4
Add the pigs' feet, the water, wine, half of the chopped onions, garlic, bay leaves, parsley sprigs, tomatoes, peppercorns, nutmeg, thyme and salt.
5
Bring to the boil and cover.
6
Let simmer four or five hours.
7
Heat the oil in a heavy skillet and add the remaining onions.
8
Cook, stirring, until they are wilted.
9
Add the sausage and ham and cook, stirring, about five minutes.
10
Stir in the flour and paprika and cook about one minute.
11
Add three cups of the liquid from the tripe and stir until the mixture thickens.
12
Add the sausage mixture to the tripe.
13
Add the pepper flakes and stir.
14
Cover.
15
Cook until the tripe is tender, about one or two hours.
16
Stir the tripe often from the bottom to prevent sticking.
17
Uncover and continue cooking one or two hours, or until the tripe is extremely tender.
18
Skim off most of the fat from the surface of the tripe.
19
Remove the pigs' feet from the tripe.
20
Cut the skin from the bones.
21
Discard the bones.
22
Cut the skin into thin (julienne) strips.
23
Return the skin to the tripe.

2407

kcal

Calories

147

Fat

Carbs

200

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 19 ingredients. The key ingredients include: 6 pounds fresh beef tripe, trimmed of all fat, 3 pigs' feet, each about three-quarter pounds and split in half lengthwise, ½ cups water, 2 cups dry white wine, and more.

Yes, Penelope Casas's callos a la Madrilena (Tripe Madrid-style) 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!

Penelope Casas's callos a la Madrilena (Tripe Madrid-style)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions