Callos a La Madrileña Spanish Dish

Callos a La Madrileña Spanish Dish
A Traditional Spanish Dish

Callos a la madrileña is a traditional Spanish dish hailing from Madrid, known for its rich and hearty flavours. This dish features tripe, chorizo, and morcilla (blood sausage) cooked in a savoury tomato-based sauce with a variety of spices and seasonings. The tripe is simmered until tender, absorbing all the delicious flavours of the sauce. The chorizo adds a smoky and slightly spicy kick, while the morcilla provides a unique depth of flavour.

Making the Callos a La Madrileña

To prepare callos a la madrileña, the tripe is first cleaned thoroughly and then simmered with onions, garlic, and bell peppers until it becomes tender. Chorizo and morcilla are then added to the pot along with tomatoes, paprika, and a touch of white wine. This mixture is left to simmer, allowing the flavours to meld together and create a truly comforting and satisfying dish.

Callos A La Madrilena
Typically Served Piping Hot, Garnished With Fresh Parsley

Callos a la madrileña is typically served piping hot, garnished with fresh parsley and a squeeze of lemon juice. It is often enjoyed with a side of crusty bread or over a bed of rice to soak up the flavourful sauce. This dish is a beloved staple in Spanish cuisine, perfect for warming up on a cold day or enjoying with friends and family. Its robust flavours and comforting textures make it a true delight for the senses.

How to Make the Callos a la madrileña

2 pounds (1 kilogram) beef tripe, preferably honeycomb                                                                        4 ounces (60 milliliters) white vinegar                                                                                                          2 medium yellow or white onions                                                                                                                  1 bulb garlic                                                                                                                                                        1 medium calf or pig foot, halved                                                                                                                  4 to 6 cups water                                                                                                                                              2 large bay leaves                                                                                                                                              6 to 10 black peppercorns                                                                                                                              8 ounces (225 grams) Spanish chorizo sausage                                                                                        6 ounces (150 grams) serrano ham                                                                                                              3 tablespoons olive oil                                                                                                                                    1 tablespoon Spanish paprika                                                                                                                      8 ounces (225 grams) Spanish morcilla (blood) sausage                                                                        1 (16-ounce) can garbanzo beans

  1. Clean the tripe well under cold running water. Set in a bowl of cold water mixed with the vinegar for 20 minutes, then rinse thoroughly.
  2. Cut the tripe into pieces approximately 3-inches square. Set aside.
  3. Coarsely chop 1 onion. Set aside.
  4. Remove and peel each clove from the bulb of garlic. Set aside.
  5. In a large heavy-bottomed pot, place the tripe pieces and the split calf or pig foot.
  6. Cover with water and bring to a boil. Allow to boil for 1 minute.
  7. Drain into a colander and rinse the froth from the meat.
  8. Return the tripe and foot to the cooking pot and add 4 to 6 cups of water, or enough to cover.
  9. Put chopped onion and all but 3 peeled cloves of garlic, bay leaves, and peppercorns in the pot. Bring to a boil, and then reduce heat. Simmer for 3 hours.
  10. Finely chop the remaining onion and 3 cloves of garlic.
  11. Slice the chorizo sausage into rounds. Cut the serrano ham into small squares.
  12. In a skillet, heat the olive oil and sauté the chopped onion, garlic, chorizo, and ham for 5 minutes, or until onions are translucent.
  13. Remove from heat and stir in the paprika.
  14. Add the mixture to the pot with the tripe.
  15. Cut the morcilla into rounds and place it in the pot. If using the optional garbanzo beans, add them now. Simmer for 15 to 20 minutes.
  16. The traditional way to serve callos is in earthenware bowls. Enjoy.
How Do You Get Rid Of The Smell of Tripe?

Tripe is a delicious addition to soups and stews, but if not prepared correctly it can have an unpleasant smell. It’s important to clean the tripe well before cooking. Soaking clean tripe in a vinegar and water solution can help counteract the smell, as can boiling, draining, and rinsing once or twice.

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