PENELOPE CASAS'S CALLOS A LA MADRILENA (TRIPE MADRID-STYLE)

Penelope Casas's callos a la Madrilena (Tripe Madrid-style) image

Provided by Craig Claiborne And Pierre Franey

Categories dinner, project, sauces and gravies, appetizer, main course

Time 7h40m

Yield 10 or more main-course servings; 24 appetizer servings

Number Of Ingredients 19

Previous Next

Ingredients

6 pounds fresh beef tripe, trimmed of all fat
3 pigs' feet, each about three-quarter pounds and split in half lengthwise
12 cups water
2 cups dry white wine
6 cups finely chopped onions
5 tablespoons finely minced garlic
6 bay leaves
10 sprigs parsley, tied into a bundle
3 large tomatoes, about two and one-quarter pounds, cut into one-inch cubes, about six cups
10 peppercorns, lightly crushed
1/4 teaspoon freshly grated nutmeg
1 teaspoon dried thyme
Salt to taste, if desired
6 tablespoons olive oil
1 pound Spanish sausages (chorizos), cut into one-quarter-inch rounds
1/2 pound cured ham, diced
6 tablespoons flour
6 tablespoons paprika
1 teaspoon dried hot red-pepper flakes

Steps:

Put the tripe and pigs' feet in a kettle and add cold water to cover. Bring to the boil and drain immediately.
Cut the tripe into one-and-one-half-inch squares and put it in a clean kettle. Add the pigs' feet, the water, wine, half of the chopped onions, garlic, bay leaves, parsley sprigs, tomatoes, peppercorns, nutmeg, thyme and salt. Bring to the boil and cover. Let simmer four or five hours.
Heat the oil in a heavy skillet and add the remaining onions. Cook, stirring, until they are wilted. Add the sausage and ham and cook, stirring, about five minutes. Stir in the flour and paprika and cook about one minute.
Add three cups of the liquid from the tripe and stir until the mixture thickens. Add the sausage mixture to the tripe. Add the pepper flakes and stir. Cover. Cook until the tripe is tender, about one or two hours. Stir the tripe often from the bottom to prevent sticking. Uncover and continue cooking one or two hours, or until the tripe is extremely tender. Skim off most of the fat from the surface of the tripe.
Remove the pigs' feet from the tripe. Cut the skin from the bones. Discard the bones. Cut the skin into thin (julienne) strips. Return the skin to the tripe.

Nutrition Facts : @context http, Calories 680, UnsaturatedFat 22 grams, Carbohydrate 22 grams, Fat 37 grams, Fiber 5 grams, Protein 57 grams, SaturatedFat 10 grams, Sodium 2151 milligrams, Sugar 8 grams, TransFat 0 grams