Hearty Spanish Traditional Madrilenian Style Tripe Stew. Authentic Recipe of Callos a la Madrilena.

Step 1

Cut the tripe, oxtail, snout, and trotters into 2x2 in (5x5 cm) and give it a good rinse. Because these specific parts have strong smells and flavors, they need to be cleaned some more to get a cleaner and smoother flavor.

Step 2

This step is to just really clean the parts and get rid of the impurities that could not be removed by simply rinsing them. Put the chopped parts into a pressure cooker, and fill it up with water until they are completely submerged. Add some salt. Leave it uncovered and bring to a boil for 5 minutes. By then, the impurities and foam will begin to float, turn the flame off and drain the water completely. Repeat this step, removing the water and replacing it with clean water. Set aside.

Step 3

Chop the carrots, onions, and garlic. Set aside.

Step 4

The chorizo, ham, and bacon should be chopped or sliced into small cubes. Set aside.

Step 5

Slice the morcilla (blood sausage) into half an inch. Set aside.

Step 6

Cooking the offal in the pressure cooker will take 45 minutes in total. When the time is up, uncover the pressure cooker and allow it to cool until it’s ready to be mixed with the sauce. Set aside along with the water used to cook it in. The used water will be needed to give the Callos a la Madrileña that divine gelatinous texture later on.

Step 7

In a pan, pour some oil, add the onions, garlic, and carrots and sauté until tender. Add the tomato sauce and continue to mix for about 5 minutes.

Step 8

Add the ham, chorizo, and bacon, as well as the bay leaves, cayenne, and pimentón powder to the sautéed vegetables and cook further until the oil from the cured meats come out. Callos a la Madrileña stands out because of the slight kick of spiciness, so adjust this to your liking. At this point, give it a taste so you may make the necessary adjustments with salt or cayenne if needed.

Step 9

Pour the wine and allow it to reduce for a few minutes to complete the sauce.

Step 10

In the same pan that was used to make the sauce, you may now add the tripe, trotters, and snout onto the sauce previously prepared.

Step 11

Cook this over medium heat for about 30-40minutes. Add water to adjust the consistency of the sauce. Season with salt if necessary.

Step 12

When finished cooking, serve in a cazuela (terracotta clay pot) to give it a more authentic feel!