Callos a la Madrileña . The tripe a la Madrilenian correspond to one of the most typical dishes of the Madrid winter, it is mainly made with cow guts . Corns are understood as pieces of cow’s or ram’s stomach that are eaten stewed. It is a dish that is usually served hot in a clay saucepan and accompanied by slices of chorizo and blood sausage, and streaky ham. It is considered a relatively cheap dish due to the low cost of its ingredients. Along with the Madrid stew it is an identifying dish of Madrid’s gastronomy.
Summary
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- 1 Story
- 2 Ingredients for 4 people
- 3 Elaboration
- 4 Recipe card
- 5 Sources
History
The origin of this dish in Madrid’s cuisine is unknown, there are recipes for it that date back to 1599 that in the book Guzmán de Alfarache by Mateo Alemán mention the tripe dish as: “revoltillos made from the guts, with some of the tripe belly”. Already in 1607 Domingo Hernández de Maceras presented a callus recipe under the name: “De manjar blanco de cornos de vaca”. It is a dish that was born in taverns and that ended with time in the most prestigious restaurants.
Ingredients for 4 people
- beef tripe, 750 grams
- veal hand, 1 unit
- dried blood sausage, 150 grams
- medium onion, 2 units
- sweet paprika, 1 tablespoon
- laurel, 1 leaf
- carrot, 1 unit
- vinegar, 5 tablespoons
- salt, to taste
- water, 1/2 liter
- veal snout, 200 grams
- serrano ham, 150 grams
- chorizo, 150 grams
- flour, 1 tablespoon
- garlic(head), 2 units
- chilli, 1 unit
- oliveoil, 4 tablespoons
- lemon, 1 unit
- black peppercorns, 8 units
Elaboration
Scrape the corns with a knife and cut them into pieces. Put them in water together with the veal hand. Rub them and change the water 2 or 3 times. Then put them in water with a stream of vinegar , a few pieces of lemon and salt . When they are white, wash them again several times, until the water comes out completely clean.
Put the corns, snouts and cut beef in pieces in the pressure cooker, along with a head of garlic , an onion and the chopped carrot, the bay leaf, some peppercorns, salt AND 1/2 liter of water. Cover the pot, and when the valve begins to turn, cook for 45 minutes. When you lose the pressure, open it.
Pour 4 or 5 tablespoons of oil in a saucepan and brown 2 minced cloves of garlic and onion, add the chopped chilli, ham, chorizo and blood sausage. Sauté everything and add a tablespoon of flour and another of paprika, stir and add some broth to cook the corns.
Transfer the corns, the hand and the snouts to a clay pot. Pour over the sauce that you just prepared and cover everything with broth to cook the tripe. Put the casserole in the oven, at medium temperature, for 1 hour, so that they are done. Rectify the seasoning and serve very hot.
If you want to complement this dish more, you can add a pot of cooked chickpeas at the last moment
Recipe file
- Calories: HIGH
- Concept: CASQUERÍA
- Average cost
- Difficulty: MEDIUM
- Method: TRADITIONAL
- Origin: MADRID
- Time: 3 hours
- Type: FIRST OR SECOND
