CALLOS A LA MADRILEÑA
Photo: Javier Lastras (Flickr). License: CC BY
INGREDIENTS
- 1 "morcilla" (black pudding or blood sausage)
- 1 "chorizo" (spicy pork sausage)
- Water for the beef tripes
INDICATIONS
First we wash the beef tripes and put them in water and vinegar. Then, we start to cook them in water in a pot along with the snout and feet meat. Once the water boils, we remove it, pour clean water and add the meat fat, the chorizo, the morcilla, and the onion with the cloves. Next, we add the garlic, the bay leaf the salt and the ground pepper up to your taste. We put the lid on the pot and leave it cook for two hours and a half on low heat. After it is done, we take out the feet bones, the bay leaf and the garlic.
On the hand, we put some olive oil to heat on a frying pan, chop the onion, the garlic, and the parsley. Then, we stir-fry the onion, the garlic, the parsley, and a bit of a chilli pepper with a spoon of paprika. Shortly after, we add the flour and when the sauté is done we add it to the pot with a bit of salt and the broth and stir everything together.
Finally we leave it all cook together on low heat for 20 minutes and then we turn off the stove and take out the chorizo and morcilla, cut them into pieces and add them again to the pot.
DINING AREAS
CUISINE
LOCAL RECIPES
