Meat & PoultryDifficulty: hard
Callos a la Madrileña (Madrid Tripe Stew)
Madrid's winter classic: beef tripe slow-simmered with chorizo, morcilla and a paprika-chili sauce until spoon-tender.
30
Prep Time
240
Cook Time
6
Servings
Ingredients
Instructions
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1Blanch the tripe 10 minutes; drain and rinse.
2In a heavy pot, soften the onion and garlic in olive oil, 8 minutes.
3Add the paprikas, stir 30 seconds; add the tomato and wine; simmer 5 minutes.
4Add the tripe, foot, chorizo and bay leaf; cover with water.
5Simmer very gently 3–4 hours (or 45 min in a pressure cooker) until the tripe is silky.
6Add the morcilla for the last 30 minutes; it thickens and perfumes the stew.
7Remove the bone and morcilla skin; rest 20 minutes — callos are always better after resting.
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