Penelope Casas's callos a la Madrilena (Tripe Madrid-style)
Published February 12, 1983
- Total Time
- 7 hour 40 minutes
- Rating
- Comments
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Ingredients
6 pounds fresh beef tripe, trimmed of all fat
3 pigs' feet, each about three-quarter pounds and split in half lengthwise
12 cups water
2 cups dry white wine
6 cups finely chopped onions
5 tablespoons finely minced garlic
6 bay leaves
10 sprigs parsley, tied into a bundle
3 large tomatoes, about two and one-quarter pounds, cut into one-inch cubes, about six cups
10 peppercorns, lightly crushed
¼ teaspoon freshly grated nutmeg
1 teaspoon dried thyme
Salt to taste, if desired
6 tablespoons olive oil
1 pound Spanish sausages (chorizos), cut into one-quarter-inch rounds
½ pound cured ham, diced
6 tablespoons flour
6 tablespoons paprika
1 teaspoon dried hot red-pepper flakes
Nutritional analysis per serving
24 grams carbs; 410 milligrams cholesterol; 689 calories; 18 grams monosaturated fat; 4 grams polyunsaturated fat; 10 grams saturated fat; 37 grams fat; 5 grams fiber; 2173 milligrams sodium; 58 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the tripe and pigs' feet in a kettle and add cold water to cover. Bring to the boil and drain immediately.
- Step 2
Cut the tripe into one-and-one-half-inch squares and put it in a clean kettle. Add the pigs' feet, the water, wine, half of the chopped onions, garlic, bay leaves, parsley sprigs, tomatoes, peppercorns, nutmeg, thyme and salt. Bring to the boil and cover. Let simmer four or five hours.
- Step 3
Heat the oil in a heavy skillet and add the remaining onions. Cook, stirring, until they are wilted. Add the sausage and ham and cook, stirring, about five minutes. Stir in the flour and paprika and cook about one minute.
- Step 4
Add three cups of the liquid from the tripe and stir until the mixture thickens. Add the sausage mixture to the tripe. Add the pepper flakes and stir. Cover. Cook until the tripe is tender, about one or two hours. Stir the tripe often from the bottom to prevent sticking. Uncover and continue cooking one or two hours, or until the tripe is extremely tender. Skim off most of the fat from the surface of the tripe.
- Step 5
Remove the pigs' feet from the tripe. Cut the skin from the bones. Discard the bones. Cut the skin into thin (julienne) strips. Return the skin to the tripe.
Private Notes
Comments
Where is the rest of the recipe? It's missing the last part.
I agree with Mavis — add chickpeas for an authentic Madrileña version.
Excellent recipe! Although it doesn't seem to be much seen by the readers of the Times, perhaps because of the lack of a photo. I always repeat it at least 3 or 4 times a year, and I always want to know more about the Spanish cook who wrote it.
I agree with Mavis — add chickpeas for an authentic Madrileña version.
@Dina G. How many ounces for a recipe this size?
One of my all time favourite recipes. I throw in a large amount of chickpeas too - this is how I first had this stew in Spain and it doesn’t feel the same without them.