* Exported from MasterCook *
CALLOS A LA MADRILENA
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Snacks
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 lb
"honeycomb" tripe
1/2 c
Dry white wine
1 sm
Tomato, chopped
1
Pig's foot or veal knuckle,
-split in half
2
Sprigs parsley
10
Peppercorns, lightly crushed
2
Cloves, crushed
1 d
Of nutmeg
2
Bay leaves
1/2 ts
Dried thyme, or equivalent
-amount of fresh
Salt
1 sm
Onion, coarsely chopped
6
Cloves garlic, peeled
2 tb
Olive oil
1 sm
Onion, finely chopped
1/4 lb
Chorizo (or Italian
-sausage), in 1/4-inch
-slices
1/4 c
Diced cured (unsmoked) ham
1 tb
Flour
1 tb
Sweet red (Spanish) paprika
1/2
Dried red chili pepper,
-crumbled (remove seeds if
-you wish)
(Tripe, Madrid Style)
Tripe is especially favored in Spain and, in fact, most countries
where
there is still a strong Spanish influence. This isn't
surprising, because
it makes a number of very different, but extremely tasty dishes.
It
requires long cooking times (less here because it is almost always
cleaned
and partially precooked when you buy it), but it keeps very well
for days,
in the refrigerator, and is even better when reheated than when
first
prepared. Since it's difficult to buy half a pig's foot or
half a veal
knuckle, this recipe makes enough for 4 - 6 servings as a main
course. Make
a full recipe a day or two ahead of time, serve as many tapas as
needed,
then enjoy the rest as a main course or snacks. This can be
reheated very
nicely in the microwave, by the way.
To serve 4 - 6 as a main course, or make 12 - 18 tapas:
Rinse the tripe well, then put it into a rather large kettle and
add cold
water to cover. Bring to a boil, then drain immediately. Cut
the tripe
into 1 1/2-inch squares and return it to the empty kettle.
Add 3 cups cold
water and the wine, tomato, pig's foot or veal knuckle, parsley,
peppercorns, cloves, nutmeg, bay leaves, thyme, salt to taste,
coarsely
chopped onion and the garlic. Cover and simmer over low heat
for 4 to 5
hours, until the tripe is almost tender.
Heat the oil in a skillet and saute the finely chopped onion until
it is
wilted. Add the chorizo and ham and cook for 5 minutes.
Stir in the flour
and paprika and cook 1 minute more. Add 1/2 cup of the liquid
from the
tripe kettle, a little at a time, and cook-stir until the mixture
thickens.
Add this and the chile to the tripe. Cover and cook 1 - 2
hours more.
Remove the cover and continue cooking until the tripe is very
tender.
Remove the pig's foot or veal knuckle from the tripe. Remove
and discard
all skin, bone and fat. Cut the meat into pieces and stir
into the tripe.
Serve in warmed bowls or shallow individual tapa-size dishes.
Serve with
good crusty bread for sopping up the sauce.
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