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Callos a la madrileņa (tripe recipe from Spain) back | home | print

Callos a la madrileņa (tripe recipe from Spain)


1 lb honeycomb tripe
1/2 cl dry white wine
1 small tomato, chopped
1 pig's foot, split in half
2 sprigs parsley
10 peppercorns, lightly crushed
2 cloves, crushed
1 dash of nutmeg
2 bay leaves
1/2 teaspoon of fresh thyme
1 small onion, coarsely chopped
1 small onion, finely chopped
6 cloves garlic, peeled
2 tablespoon of extra virgin olive oil
1/4 lb chorizo sausage
1/4 lb diced cured unsmoked ham
1 tablespoon of flour
1 tablespoon of sweet red Spanish paprika
1/2 dried red chili pepper, crumbled


Rinse the tripe well, then put it into a large kettle and add cold water to cover. Bring to a boil, then drain immediately. Cut the tripe into 1 1/2-inch squares and return it to the empty kettle. Add 3 cups of cold water and the wine, tomato, pig's foot, parsley, peppercorns, cloves, nutmeg, bay leaves, thyme, salt to taste, coarsely chopped onion and the garlic. Cover and simmer over low heat for 4 to 5 hours, until the tripe is almost tender. Heat the oil in a skillet and saute the finely chopped onion until it is wilted. Add the chorizo and ham and cook for 5 minutes. Stir in the flour and paprika and cook 1 minute more. Add 1/2 cup of the liquid from the tripe kettle, a little at a time, and, still cooking, stir until the mixture thickens. Add this and the chili pepper to the tripe. Cover and cook 1 to 2 hours more. Remove the cover and continue cooking until the tripe is very tender. Remove the pig's foot from the tripe. Remove and discard all skin, bone and fat. Cut the meat into pieces and stir into the tripe. Serve while hot.