Callos a la madrilena (tripe madrid style)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Tripe |
| 2 | pounds | Veal shanks |
| 2 | larges | Spanish onion chopped into |
| ½ | Inch dice | |
| 2 | Cloves | |
| 10 | Cloves garlic, whole, | |
| Unpeeled plus 6 cloves | ||
| Thinly sliced | ||
| 6 | tablespoons | Extra virgin olive oil |
| 11 | Chorizo sausages (about 1 | |
| Pound), cut into halves | ||
| ¼ | pounds | Bacon, cut into 1/4inch |
| Cubes | ||
| 2 | tablespoons | Sweet paprika |
| 1 | tablespoon | Fresh thyme leaves |
| ¼ | teaspoon | Cinnamon |
| ½ | cup | Tomato paste |
| 2 | cups | Dry red wine |
| 2 | tablespoons | Crushed red pepper flakes |
| 1 | Piece Morcilla (blood | |
| Sausage, rice based), about | ||
| ¼ | Pound | |
| Salt and pepper to season | ||
Directions
Place tripe and veal shanks into a large pot and cover with cool water. Add 1 onion, cloves and 10 cloves garlic and bring to a rapid boil. Reduce to a high simmer, cover and cook 45 minutes. Remove tripe and allow to cool. Continue cooking veal shanks for another hour. Remove shanks and reserve 2 quarts cooking liquid. Cut tripe into 1inch by 2inch rectangles. Cut meat off shanks and cut into 1inch cubes. In a 6 to 8quart soup pot, heat olive oil until smoking over medium heat. Add remaining onion and garlic and cook until softened and golden brown, about 6 to 7 minutes. Add chorizo, bacon, paprika, thyme and cinnamon and continue cooking 8 minutes, stirring often. Add tomato paste, wine, crushed red pepper flakes and reserved cooking liquid and bring to a boil. Lower heat and simmer uncovered for 1 hour, or until it resembles a thick stew. Slice Morcilla into 1/2inch rounds and add to stew. Cook 5 more minutes until warmed through. Season with salt and pepper and serve with grilled bread and toothpicks.
Yield: 8 servings
MEDITERRANEAN MARIO SHOW #ME1B18