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Callos A La Madrilena

Callos a La Madrilena recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 416.9
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
  • 1 pound "honeycomb" tripe
  • 1/2 cup Dry white wine
  • 1 small Tomato, chopped
  • 1 Pig's foot or veal knuckle
  • 2 Sprigs parsley
  • 10 Peppercorns, lightly crushed
  • 2 Cloves, crushed
  • 1 dash Nutmeg
  • 2 Bay leaves
  • 1/2 teaspoon Dried thyme, or equivalent amount of fresh
  • Salt
  • 1 small Onion, coarsely chopped
  • 6 Cloves garlic, peeled
  • 2 tablespoons Olive oil
  • 1 small Onion, finely chopped
  • 1/4 pound Chorizo (or Italian sausage), in 1/4-inch slices
  • 1/4 cup Diced cured (unsmoked) ham
  • 1 tablespoon Flour
  • 1 tablespoon Sweet red (Spanish) paprika
  • 1/2 Dried red chili pepper, crumbled (remove seeds if you wish)
Directions
  1. 1
    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.
  2. 2
    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.
  3. 3
    Remove the pig's foot or knuckle, let it cool slightly, and shred the meat, discarding bones, skin, and excess fat. Reserve the broth.
  4. 4
    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.
  5. 5
    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.
  6. 6
    Add the chorizo slices and diced ham, cooking until the chorizo releases its oil and begins to brown.
  7. 7
    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.
  8. 8
    Add the chopped tomato and dry white wine, scraping up any browned bits from the bottom of the pot.
  9. 9
    Return the cooked tripe, shredded pork/veal, and about 2 cups of the reserved broth to the pot. Stir well to combine.
  10. 10
    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.
  11. 11
    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.

Keywords: callos, madrilena, tripe, spanish, stew, chorizo, ham, pork, slow-cooked, comfort food, traditional, madrid, hearty, garlic, tomato, paprika, white wine, bay leaves, thyme
Read it online: https://www.chefs-mate.com/recipe/callos-a-la-madrilena/