The recipe for callos a la madrileña is the dish par excellence of the Community of Madrid. It takes several hours to prepare and it is recommended to eat it the next day so that all the flavors are well mixed. As most of the traditional recipes, each person has a trick and therefore we find it with or without tomato, with other type of meat (for example with pig’s trotters) and with other variants. In any case, this recipe will surely please you. Shall we start?
Ingredients for Callos a la Madrileña
- 1 kg of beef tripe
- 1 cow’s trotter
- 200 g chorizo
- 200 g morcilla (onion black sausage)
- 100 g of chopped Serrano ham
- 1 glass of natural tomato sauce
- 4 tablespoons of olive oil
- 1 tablespoon of sweet and sour paprika from La Vera
- A glass of white wine
- 1 chilli
- 6 garlic cloves
- 1 carrot
- 1 leek
- 2 onions
How to Make Callos a la Madrileña
- Cut the tripe into pieces (not too small). Clean it very well together with the trotter. To do this put it in soaking water with vinegar and salt for an hour. After that time, throw the water away, soak it a little more and drain it.
Put the tripe and the cow’s trotter in a pot and cover it with water. Let it boil for three minutes.
- After that time, remove the impurities with the help of a spoon and then discard all the water. Put the meat in cold water to remove all the impurities and make it clean.
- Put the meat back in a pot and cover it with cold water. Add an onion, the leek, the carrot and the four cloves of garlic. Salt and let everything cook for an hour and a half, in case it is a pressure cooker, and 3.30 hours in a traditional pot on a low heat.
- About 20 minutes before finishing the cooking, add the chorizo and the blood sausage.
- Turn off the fire, put the tripe in another pot with some of its water. On the other hand remove the trotter and cut it into pieces, and then add it to the tripe. Also, take the onion, the carrot, the garlic and the leek and crush them with a little bit of cooking broth. Reserve. Finally, also reserve the cooking water and, on the other hand, the chorizo and blood sausage.
- In a frying pan, fry the other onion and the two remaining garlic, all very chopped. When they have browned, add the small glass of wine and leave it to mix until the alcohol evaporates.
- Add the paprika to the frying pan. After mixing it, add the other ingredients: the ham, the chilli, the tomato and what we have just crushed. Leave everything to mix for a few minutes.
- Once you have the sofrito, pour it over the tripe and meat and add the blood sausage and chorizo cut into pieces.
- Cover with the cooking broth that you had reserved and cook everything over a low heat for about 30 minutes. So that the tripe does not become too watery, another option is to add water little by little.
- Remove from the heat and let it cool down.