Callos a la Madrilena
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 slices
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 tender.
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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