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This classic Madrid dish transforms humble honeycomb tripe into a luxurious, savory stew. The tripe is slow-cooked until tender, absorbing the deep flavors of chorizo, cured ham, and a robust tomato base. Aromatics like garlic, bay leaves, and paprika create a complex, aromatic profile that is both hearty and comforting. While it requires patience to achieve the perfect texture, the result is a deeply flavorful meal that tastes even better the next day. Ideal for a cozy dinner or a traditional Spanish feast, this dish pairs beautifully with crusty bread for dipping.
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Callos A La Madrilena
Description
This classic Madrid dish transforms humble honeycomb tripe into a luxurious, savory stew. The tripe is slow-cooked until tender, absorbing the deep flavors of chorizo, cured ham, and a robust tomato base. Aromatics like garlic, bay leaves, and paprika create a complex, aromatic profile that is both hearty and comforting. While it requires patience to achieve the perfect texture, the result is a deeply flavorful meal that tastes even better the next day. Ideal for a cozy dinner or a traditional Spanish feast, this dish pairs beautifully with crusty bread for dipping.Ingredients
Directions
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Place the pig's foot or veal knuckle in a large pot, cover with water, and add the coarsely chopped onion, garlic cloves, parsley, peppercorns, cloves, nutmeg, bay leaves, thyme, and salt.
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Bring to a boil, then reduce heat and simmer for about 2 hours, or until the meat is tender enough to pull away from the bone.
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Remove the pig's foot or knuckle, let it cool slightly, and shred the meat, discarding bones, skin, and excess fat. Reserve the broth.
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Cut the honeycomb tripe into bite-sized squares and add them to the reserved broth. Simmer for 1 hour until tender. Drain and set aside.
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In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent.
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Add the chorizo slices and diced ham, cooking until the chorizo releases its oil and begins to brown.
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Stir in the flour and cook for one minute, then add the paprika and crumbled dried chili pepper, stirring constantly to toast the spices without burning.
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Add the chopped tomato and dry white wine, scraping up any browned bits from the bottom of the pot.
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Return the cooked tripe, shredded pork/veal, and about 2 cups of the reserved broth to the pot. Stir well to combine.
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Bring the mixture to a gentle simmer, cover, and cook on low heat for 30-45 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper as needed.
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Serve hot in deep bowls, optionally garnished with fresh parsley.
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.
callos, madrilena, tripe, spanish, stew, chorizo, ham, pork, slow-cooked, comfort food, traditional, madrid, hearty, garlic, tomato, paprika, white wine, bay leaves, thyme
