Madrid style tripe | ||||
âCallos a la madrileñaâ |
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Ingredients for 4 people:1 kilo of diced tripe ½ a pigs trotter 100 gr of Serrano ham 1 chorizo sausage 1 black pudding 1 big onion 1 tomato 1 tablespoon of flour 1 bay leaf 1 chilli (optional) 2 garlic cloves 3 sprigs of parsley Olive oil Salt to taste Saffron to taste Preparation:Wash the tripe and trotter and put them in a saucepan. Cover with water and cook on a low heat until tender for approximately 2 hours. Then heat some oil in a frying pan and fry the chopped onion. Peel and chop the tomato and add to the pan. Add the flour while stirring and fry for a few minutes. Then add the stock gained when boiling the tripe. Put the contents of the frying pan into the saucepan. Then also add the ham, chorizo sausage, black pudding, bay leaf and chilli. Crush the garlic with some salt, parsley and saffron and add this mixture to the saucepan. Cover and cook for 30 minutes or until the stock has thickened. | ||||
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