Callos a la Madrileña
Madrid's beloved tripe stew, braised low and slow with chorizo, morcilla and pork snout in a thick, paprika-red sauce. A nose-to-tail classic of the city's old taverns, it is deeply gelatinous and always better the next day.
Approximate, per 1 plate (~300g). Values vary by recipe and portion.
Ingredients
- ·1 kg (about 2 lb) cleaned beef tripe, cut into squares
- ·1 pork trotter (or a piece of snout/morro), halved
- ·2 chorizos
- ·1 morcilla (blood sausage)
- ·200 g (1 cup) cooked chickpeas (optional)
- ·1 onion, chopped
- ·3 garlic cloves, chopped
- ·1 tablespoon flour
- ·2 tablespoons sweet paprika
- ·1 dried chilli or a pinch of cayenne
- ·1 bay leaf, 4 tablespoons olive oil, salt to taste
Method
- 1
Rinse the tripe and trotter well, then blanch them in a pot of boiling water for a few minutes and drain to clean them further.
- 2
Return them to a large pot with the bay leaf, half the onion and plenty of fresh water, and simmer gently for about 2 hours until the tripe is tender.
- 3
In a separate pan, heat the olive oil and soften the remaining onion and the garlic, then add the flour and paprika off the heat so the paprika does not burn.
- 4
Loosen this sofrito with a ladle of the tripe broth to make a smooth, red sauce.
- 5
Add the sauce to the tripe pot along with the sliced chorizo, morcilla, chilli and chickpeas, and simmer gently for another 45 minutes so the flavours meld and the sauce thickens.
- 6
Taste for salt and heat, then let the stew sit for at least 10 minutes; serve hot with plenty of bread, ideally a day after cooking.