Callos a la Madrileña

Name: Callos a la Madrileña
Yield: Media Ración 6, Ración 4
Cuisine: Spain
Ingredients: 1 pig’s trotter, cut in half lengthways; 750 ml (26 fl oz/3 cups) dry white wine; 2 kg (4 lb 8 oz) cooked ox tripe; 200 g (7 oz) jamón, thickly sliced and diced into 5 mm (¼ inch) cubes; four 150 g (5½ oz) chorizos, cut into 1 cm (½ inch) thick slices; 600 g (1 lb 5 oz) cooked chickpeas, drained; 8 tomatoes, peeled and diced; 3 tablespoons Spanish sweet paprika; 60 ml (2 fl oz/¼ cup) olive oil; 5 bay leaves; 3 brown onions, diced; 4 garlic cloves, sliced; 2 red capsicums (peppers), seeded, membrane removed and finely diced; 1 dried red chilli

Ox Tripe with a Spicy Chorizo and Chickpea Sauce

Preparation info

Media Ración
6

Difficulty
Medium

Appears in

MoVida

By Frank Camorra and Richard Cornish

Published 2007

About

Tripe is one of my favourite dishes — although perhaps not a sadly missed part of the Anglo cooking culture, I am led to believe. I hear many stories from older customers who balk at the idea of eating tripe after years of being traumatized by parents forcing them to eat rubbery tripe with white sauce. A true pity. My tripe is never rubbery and will not traumatize anyone — that’s a promise. It is a rich and gelatinous dish, enriched with jamón and chorizo, sharpened with tomatoes and