Callos a la madrileña – tripe stew with chorizo and black pudding

Ingredients for 4 portions

• 1 kgBeef tripe, cleaned, in pieces
• 600 gCow's feet, calf's foot and snout, in pieces
• ≈ 2.5 lWater
• 1Yellow onion, peeled, halved
• 2Cloves
• 4 clovesGarlic
• 2Bay leaves
• 1 tspBlack pepper, whole peppercorns
• to tasteSalt
• 3 tbspOlive oil
• 1Yellow onion, finely chopped
• 100 gProsciutto, diced
• 2Spanish chorizos, sliced
• 1 tbspPaprika, sweet
• 3 mlChili flakes
• 1Spanish blood sausage (morcilla), Asturian, whole

On the side

• 200 gBread

Method

1. Put the tripe and calf's foot in a large pot and cover with cold water. Bring to the boil and boil for 5 minutes, then drain and rinse in cold water.
2. Return everything to the clean pot with the water, the halved onion studded with the cloves, 2 whole garlic cloves, the bay leaves, peppercorns and a little salt. Bring to the boil and skim.
3. Cover and simmer gently for about 3 hours, until the tripe is very tender and the meat comes away from the bones.
4. Meanwhile, make the sauce base: heat the oil in a frying pan and gently fry the chopped onion over a medium-low heat for 10 minutes. Chop the remaining garlic and fry it for 1 minute, then add the ham and chorizo and fry for 3 minutes. Take off the heat and stir in the paprika and chilli flakes.
5. Lift out the calf's foot, pick the meat off the bones and cut it into pieces. Remove the onion, garlic and bay leaves. Return the meat to the pot and pour off broth until it just covers the tripe.
6. Stir in the sauce base and add the whole black pudding. Simmer uncovered for 30 minutes, until the sauce is thick and slightly sticky. Season with salt.
7. Slice the black pudding and return it to the pot. Serve hot with bread.

More recipes

• Pan-fried beef steaks with chips45 min · ≈ €2.95/port.
• Cocido madrileño – Spanish chickpea and meat stew15 h 35 · ≈ €3.10/port.
• Albóndigas – Spanish meatballs in sauce with rice1 h 05
• Burgers and chips35 min