Callos a la madrileña are a classic of Spanish cuisine, full of flavour and with an unmistakable texture. Perfect for those looking to enjoy tradition in every bite.
Ingredients:
- 1 kg of veal tripe (previously cleaned)
- 200 g of veal snout
- 150 g leg of veal
- 2 chorizo sausages (preferably Asturian or Galician type)
- 2 black puddings
- 150 g Serrano ham in cubes
- 1 large onion
- 4 cloves of garlic
- 1 bay leaf
- 1 tablespoon sweet paprika
- 1 chilli (optional)
- 1 glass of white wine
- 1 tablespoon flour
- Extra virgin olive oil
- Salt to taste
Elaboration:
- Cooking the tripeIn a large saucepan with plenty of water, cook the tripe, the veal snout and the veal shank for about 2-3 minutes to blanch them. Drain and rinse under cold water.
- Preparing the stewIn the same pot, add the tripe, the snout and the leg together with half an onion, 2 cloves of garlic, the bay leaf and the glass of white wine. Cover lightly with water and simmer for 2 hours, or until the tripe is tender.
- SofritoWhile the tripe is cooking, in a frying pan with a little olive oil, sauté the other two cloves of garlic cut into slices and the other half of the onion cut into julienne strips. When the onion is transparent, add and fry the chorizo, the black pudding and the diced ham. Once browned, add a spoonful of flour and the sweet paprika. Cook over a low heat for one minute, stirring to avoid burning.
- Mix everything togetherAdd the sofrito to the pot with the tripe. If you want a spicy touch, add the chilli pepper. Let everything cook together for another 30 minutes, stirring from time to time so that the flavours integrate.
- Correct the saltTaste the stew and adjust the salt if necessary. If the sauce is too thick, you can add a little meat stock or water.
Processing time:
- Preparation: 30 minutes
- Cooking: 2 hours and 30 minutes
- Total: 3 hours
Suggested presentation:
- Serve the tripe piping hot in earthenware casserole dishes, accompanied by rustic bread to make full use of the sauce. Sprinkle with a little fresh parsley if desired.
Additional advice:
- If you prefer a milder flavour, you can cook the chorizo and black pudding in water before adding them to the stew to reduce the excess fat.
- This dish improves with rest, so I recommend making it overnight to enhance the flavours even more.
Calories and nutritional data (per approximate serving):
- Calories: 600 kcal
- Proteins: 25 g
- Fats: 45 g
- Carbohydrates: 10 g
If you love intense and traditional flavours, callos a la madrileña is the recipe for you! Go ahead and prepare it and leave us a comment telling us how it turned out, we'd love to hear about it!
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