Name: Tripe, Madrid-Style (Callos a la Madrileña)
Yield: Serves 4
Cuisine: Spain
Ingredients: 100g (4oz) piece of Spanish salami or chorizo, diced; Salt; 3 cloves of garlic, finely chopped; 1 tablespoon paprika; 2 fresh or dried chilli peppers, seeded and chopped; 2 bay leaves; 2 teaspoons fresh thyme; 175g (6oz) cooked chick peas, drained; 2 wineglasses dry white wine; 4 tomatoes, skinned and chopped; 6 peppercorns, crushed; 2 onions, chopped; 450g (1lb) tripe; 4 tablespoons olive oil; 3 tablespoons chopped fresh parsley

Preparation info

Serves
4

Difficulty
Complex

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Ingredients

450g (1lb) tripe
4 tablespoons olive oil

Europe
Spain
Main course
Gluten-free
Spicy
Mediterranean

Method

Tripe is sold parboiled, but when you get it home you should soak it for 5 minutes or so in cold water, then rinse thoroughly and drain well. Cut it up into 5cm (2 inch) squares. How long you cook it depen