Callos a la madrilena (tripe madrid style)

Yield: 4 servings

Measure Ingredient
1 pounds Tripe
2 pounds Veal shanks
2 larges Spanish onion chopped into
½ \N Inch dice
2 \N Cloves
10 \N Cloves garlic, whole,
\N \N Unpeeled plus 6 cloves
\N \N Thinly sliced
6 tablespoons Extra virgin olive oil
11 \N Chorizo sausages (about 1
\N \N Pound), cut into halves
¼ pounds Bacon, cut into 1/4inch
\N \N 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 \N Piece Morcilla (blood
\N \N Sausage, rice based), about
¼ \N Pound
\N \N Salt and pepper to season

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

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