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Callos A La Madrilena

Callos a La Madrilena recipe image
Callos a la Madrile&# 195;±a is a classic Spanish stew known for its deep, savory flavors and tender texture. This dish combines honeycomb tripe with pig's feet or veal knuckle, simmered slowly until the collagen breaks down into a rich, gelatinous sauce. The addition of chorizo, smoked paprika, and cured ham provides a complex smoky and spicy kick, while the tomato base adds acidity and brightness. Traditionally served as a tapas dish or a hearty main course, it is best enjoyed with crusty bread to soak up the flavorful broth. This recipe captures the essence of Madrid's culinary heritage, offering a comforting and indulgent meal that improves with time.
Cooking Method: , , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 416.9
Description
Callos a la Madrile&# 195;±a is a classic Spanish stew known for its deep, savory flavors and tender texture. This dish combines honeycomb tripe with pig's feet or veal knuckle, simmered slowly until the collagen breaks down into a rich, gelatinous sauce. The addition of chorizo, smoked paprika, and cured ham provides a complex smoky and spicy kick, while the tomato base adds acidity and brightness. Traditionally served as a tapas dish or a hearty main course, it is best enjoyed with crusty bread to soak up the flavorful broth. This recipe captures the essence of Madrid's culinary heritage, offering a comforting and indulgent meal that improves with time.
Ingredients
  • 1 pound "honeycomb" tripe
  • 1/2 cup Dry white wine
  • 1 small Tomato, chopped
  • 1 Pig's foot or veal knuckle,
Directions
  1. 1
    Place the tripe and pig's foot (or veal knuckle) in a large pot, cover with water, and bring to a boil. Skim off any foam, then reduce heat and simmer for 2 hours until tender.
  2. 2
    Drain the tripe and foot, reserving the broth. Cut the tripe into bite-sized pieces and shred the meat from the pig's foot or knuckle, discarding bones and skin.
  3. 3
    In a large Dutch oven, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent, about 5 minutes.
  4. 4
    Stir in the chorizo slices and diced ham, cooking for 2 minutes to render some fat and release flavors.
  5. 5
    Add the flour and sweet red paprika, stirring constantly for 1 minute to cook out the raw flour taste.
  6. 6
    Pour in the dry white wine and the reserved broth, scraping up any browned bits from the bottom of the pot.
  7. 7
    Add the chopped tomato, dried chili pepper, bay leaves, thyme, nutmeg, peppercorns, cloves, and parsley sprigs. Season with salt to taste.
  8. 8
    Return the tripe and shredded meat to the pot. Bring to a simmer, then cover and cook on low heat for 1.5 to 2 hours, or until the stew is thick and the flavors are melded.
  9. 9
    Remove the bay leaves, parsley sprigs, and whole spices before serving. Adjust seasoning if needed and serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 416.9kcal
% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.6g3%
Cholesterol 20.2mg7%
Sodium 20.8mg1%
Total Carbohydrate 94.8g32%
Dietary Fiber 0.3g2%
Sugars 93.9g
Protein 7.0g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: callos, tripe, spanish, madrilena, stew, chorizo, tapas, slow-cooked, pork, tomato, smoked paprika, comfort food, traditional, madrid, simmered, hearty, sausage, onion, garlic, wine
Read it online: https://www.chefs-mate.com/recipe/callos-a-la-madrilena-2/