Meat
Madrid-Style Tripe (Callos)
Tripe stewed with chorizo and blood sausage in paprika sauce.
Gluten-free
Ingredients
- 1 kg veal tripe (cleaned and cooked)
- 1 veal or pork trotter
- 1 chorizo
- 1 morcilla (blood sausage)
- 1 onion
- 3 garlic cloves
- 2 ripe tomatoes
- 1 tablespoon sweet paprika
- 1 dried chili pepper
- 1 bay leaf
- 50 g extra virgin olive oil
- Broth or water
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Put the onion and garlic in the mixing bowl and chop 4 sec/speed 5. Add the oil and sauté 8 min/Varoma/speed 1.
- Add the grated tomato and paprika and cook 5 min/Varoma/speed 1.
- Add the cooked tripe and chopped trotter, the chorizo, morcilla, bay leaf and chili. Cover with broth.
- Set 90 min/100°C/spoon speed/reverse, checking there's always enough broth.
- Check that the tripe is gelatinous and tender; if not, cook 30 min more/100°C/spoon speed/reverse.
- Adjust the salt and let rest before serving piping hot with bread.
Tips
- Ask your butcher for tripe that's already cleaned and pre-cooked.
- It's even better the next day.
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