Callos (Madrid-Style Tripe Stew)

Name: Callos (Madrid-Style Tripe Stew)
Total time: 4 h
Yield: 6 servings
Cuisine: Spanish & Portuguese
Ingredients: 1 kg cleaned tripe, cut into pieces; 1 beef foot (or 2 calf's feet); 1 beef snout; 2 pig's trotters; 100 ml white wine; 1 onion; 200 g ham, diced; 2 cloves garlic; 1 tbsp paprika; 1 bay leaf; 1 slice bread; parsley; olive oil, salt, hot pepper to taste; 1-2 chorizo sausages (optional)

Time: 4 hr (about 40 min hands-on)Marinating: preliminary cleaning and soaking of the tripe (about 9 hours)6 servingsapprox. 380 kcal / serving (estimated)approx. 25 g protein / serving

Callos (Madrid-Style Tripe Stew) (illustration)

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Method

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Clean the tripe thoroughly: wash it several times, let it stand in water for a few hours, then in vinegared water, and finally rinse again.
Cut the cleaned tripe into pieces, bring to a boil in cold water, keep it boiling for 5 minutes, then drain and put it back in cold water with a clove of garlic, the sliced onion, parsley and salt; cook until tender in this water (about 4-5 hours), then discard the cooking water.
Cook the beef foot, snout and trotters separately in a little water until tender, to get a gelatinous, thick stock; after cooling, chop them into small pieces.
In a pan, fry the slice of bread and the garlic, then set aside.
In the same pan, sauté the chopped onion and the hot pepper with the bay leaf over low heat, then add the diced ham.
Add the paprika and mix carefully so it does not burn.
Crush the fried bread and garlic in a mortar with the parsley, pour in the white wine, and stir into the ham base.
Combine all the ingredients (the tripe, the gelatinous stock from the feet, the sauce), heat, and cook together over low heat for about 3 hours, stirring from time to time; add a little water or stock if needed.
If you like, you can add a little chorizo at the end.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Callos (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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