Callos a la madrilena
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Callos a la madrilena
  Spanish    Snacks  
Last updated 6/12/2012 12:42:40 AM. Recipe ID 1698. Report a problem with this recipe.
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      Title: Callos a la madrilena
 Categories: Spanish, Snacks
      Yield: 4 Servings
      1 lb "honeycomb" tripe
    1/2 c  Dry white wine
      1 sm Tomato, chopped
      1    Pig's foot or veal knuckle,
           -split in half
      2    Sprigs parsley
     10    Peppercorns, lightly crushed
      2    Cloves, crushed
      1 ds Of nutmeg
      2    Bay leaves
    1/2 ts Dried thyme, or equivalent
           -amount of fresh
      1 sm Onion, coarsely chopped
      6    Cloves garlic, peeled
      2 tb Olive oil
      1 sm Onion, finely chopped
    1/4 lb Chorizo (or Italian
           -sausage), in 1/4-inch
    1/4 c  Diced cured (unsmoked) ham
      1 tb Flour
      1 tb Sweet red (Spanish) paprika
    1/2    Dried red chili pepper,
           -crumbled (remove seeds if
           -you wish)
  (Tripe, Madrid Style)
  Tripe is especially favored in Spain and, in fact, most countries
  where there is still a strong Spanish influence. This isn't
  surprising, because it makes a number of very different, but
  extremely tasty dishes. It requires long cooking times (less here
  because it is almost always cleaned and partially precooked when you
  buy it), but it keeps very well for days, in the refrigerator, and is
  even better when reheated than when first prepared.  Since it's
  difficult to buy half a pig's foot or half a veal knuckle, this
  recipe makes enough for 4 - 6 servings as a main course. Make a full
  recipe a day or two ahead of time, serve as many tapas as needed,
  then enjoy the rest as a main course or snacks. This can be reheated
  very nicely in the microwave, by the way.
  To serve 4 - 6 as a main course, or make 12 - 18 tapas:
  Rinse the tripe well, then put it into a rather large kettle and add
  cold water to cover.  Bring to a boil, then drain immediately. Cut
  the tripe into 1 1/2-inch squares and return it to the empty kettle.
  Add 3 cups cold water and the wine, tomato, pig's foot or veal
  knuckle, parsley, peppercorns, cloves, nutmeg, bay leaves, thyme,
  salt to taste, coarsely chopped onion and the garlic. Cover and
  simmer over low heat for 4 to 5 hours, until the tripe is almost
  Heat the oil in a skillet and saute the finely chopped onion until it
  is wilted.  Add the chorizo and ham and cook for 5 minutes. Stir in
  the flour and paprika and cook 1 minute more. Add 1/2 cup of the
  liquid from the tripe kettle, a little at a time, and cook-stir until
  the mixture thickens.
  Add this and the chile to the tripe.  Cover and cook 1 ~ 2 hours more.
  Remove the cover and continue cooking until the tripe is very tender.
  Remove the pig's foot or veal knuckle from the tripe. Remove and
  discard all skin, bone and fat.  Cut the meat into pieces and stir
  into the tripe.
  Serve in warmed bowls or shallow individual tapa-size dishes. Serve
  with good crusty bread for sopping up the sauce.

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Recipe ID 1698 (Apr 03, 2005)

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