Callos a la Madrileña

Callos a la Madrileña Recipe - Traditional Spanish Dish

Region / culture: Spain | Preparation time: 30 minutes | Cooking time: 6 hours | Servings: 6

Introduction

Callos a la Madrileña is a traditional Spanish dish that originated in Madrid. This hearty stew is made with honeycomb tripe, chorizo, ham, and a variety of spices, creating a rich and flavorful dish that is perfect for a cozy meal.

History

Callos a la Madrileña has been a popular dish in Madrid for centuries, with its origins dating back to the 16th century. It was originally a peasant dish, made with inexpensive ingredients like tripe and sausage. Over time, it became a staple in Spanish cuisine and is now enjoyed by people all over the world.

Ingredients

1 lb (454 g) honeycomb tripe
0.5 cup dry white wine
1 small tomato, chopped
1 pig's foot or veal knuckle, split in half
2 sprigs of parsley
10 lightly crushed peppercorns
2 crushed cloves
1 dash of nutmeg
2 bay leaves
0.5 tsp dried thyme, or equivalent amount of fresh
salt
1 small onion, coarsely chopped
6 peeled cloves of garlic
2 tbsp olive oil
1 small onion, finely chopped
0.25 lb (113 g) chorizo (or italian sausage), sliced into 0.25 inch slices
0.25 cup diced cured (unsmoked) ham
1 tbsp flour
1 tbsp sweet red (Spanish) paprika
0.5 dried red chili pepper, crumbled (remove seeds if you wish)

How to prepare

Rinse the tripe well, then place it in a large pot and add enough cold water to cover.
Bring the water to a boil, then immediately drain the tripe.
Cut the tripe into 1.5 inch squares and return it to the empty pot.
Add 3 cups of cold water, along with the wine, tomato, pig's foot or veal knuckle, parsley, peppercorns, cloves, nutmeg, bay leaves, thyme, and salt to taste. Also, add the coarsely chopped onion and garlic.
Cover the pot and let it simmer over low heat for 4 to 5 hours, until the tripe is almost tender.
Heat the oil in a skillet and sauté the finely chopped onion until it becomes wilted.
Add the chorizo and ham to the skillet and cook for 5 minutes.
Stir in the flour and paprika, and cook for an additional minute.
Gradually add 0.5 cup of the liquid from the tripe pot, stirring continuously until the mixture thickens.
Add this mixture and the chile to the pot with the tripe.
Cover the pot and cook for 1 to 2 more hours.
Remove the cover and continue cooking until the tripe becomes very tender.
Remove the pig's foot or veal knuckle from the pot.
Discard any skin, bone, and fat from the pig's foot or veal knuckle, and cut the meat into pieces. Stir the meat into the pot with the tripe.
Serve the dish in warmed bowls or shallow individual tapa-size dishes.
Serve with good crusty bread to soak up the sauce.

Variations

Add chickpeas or white beans for added protein and fiber.
Use different types of sausage or ham for a unique flavor profile.
Add a splash of sherry or vinegar for a tangy twist.

Cooking Tips & Tricks

Make sure to rinse the tripe well before cooking to remove any impurities.

- Simmer the tripe slowly over low heat to ensure it becomes tender.

- Adding a splash of white wine adds depth of flavor to the dish.

- Serve the callos with crusty bread to soak up the delicious sauce.

Serving Suggestions

Serve Callos a la Madrileña with crusty bread and a side salad for a complete meal. It pairs well with a glass of red wine.

Cooking Techniques

Simmer the tripe slowly over low heat to ensure it becomes tender.

- Sauté the onions and garlic until they are soft and fragrant.

- Thicken the sauce with a flour and paprika mixture for a rich and flavorful dish.

Ingredient Substitutions

Use beef tripe or oxtail instead of honeycomb tripe.

- Substitute Spanish chorizo with Mexican chorizo for a spicier dish.

- Use smoked paprika instead of sweet paprika for a smokier flavor.

Make Ahead Tips

Callos a la Madrileña can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Callos a la Madrileña in individual tapa-size dishes for a festive presentation. Garnish with fresh parsley or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Pair Callos a la Madrileña with a glass of Spanish red wine, such as Rioja or Tempranillo. A side of crusty bread or rice is the perfect accompaniment to soak up the flavorful sauce.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

Calories per serving: 350

Carbohydrates

Calories: 25g

Total Carbohydrates: 10g

Dietary Fiber: 2g

Sugars: 2g

Fats

Total Fat: 15g

Saturated Fat: 5g

Trans Fat: 0g

Cholesterol: 50mg

Proteins

Protein: 20g

Vitamins and minerals

Calcium: 50mg

Iron: 3mg

Vitamin A: 200IU

Vitamin C: 10mg

Alergens

Contains: Gluten, Dairy

Summary

Callos a la Madrileña is a rich and hearty dish that is high in protein and iron. It is a great source of energy and is perfect for a satisfying meal.

Summary

Callos a la Madrileña is a classic Spanish dish that is rich in flavor and history. This hearty stew is perfect for a cozy meal and is sure to become a favorite in your household. Enjoy this traditional dish with friends and family for a taste of Spain at home.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Callos a la Madrileña. It was many years ago, when I was a young girl living in a small village in Spain. My family had always been passionate about cooking, and I was eager to learn as much as I could from my grandmother, who was a master in the kitchen.

One day, while I was helping my grandmother gather ingredients for a stew, she mentioned that she had a special recipe for Callos a la Madrileña that had been handed down through generations of our family. Intrigued, I asked her to teach me how to make it.

She smiled and began to tell me the story of how she had learned the recipe herself. It all started when she was a young bride, newly married to my grandfather. They had moved to Madrid, where my grandfather had found work as a tailor. My grandmother, eager to make a home for her new family, set out to learn the traditional dishes of the region.

One day, while she was exploring the bustling markets of Madrid, she came across a stall selling tripe. Curious, she struck up a conversation with the vendor, who shared his family recipe for Callos a la Madrileña. My grandmother was captivated by the rich flavors and hearty textures of the dish, and she knew she had to learn how to make it herself.

Over the years, she perfected the recipe, adding her own twists and techniques to make it truly her own. And now, she was passing it down to me, her eager granddaughter, ready to carry on the culinary traditions of our family.

I watched intently as my grandmother gathered the ingredients for the dish - tripe, chorizo, blood sausage, onions, tomatoes, and a variety of spices. She explained each step of the process to me, from cleaning and boiling the tripe to simmering it in a rich tomato and paprika sauce.

As the dish cooked, filling the kitchen with its intoxicating aroma, my grandmother shared stories of her own experiences making Callos a la Madrileña. She told me about the time she had made it for a group of friends who had never tried it before, and how they had all raved about its deliciousness.

Finally, after hours of simmering and stirring, the Callos a la Madrileña was ready. My grandmother ladled generous portions into bowls, sprinkling them with fresh parsley and a squeeze of lemon. We sat down at the table, eager to taste the fruits of our labor.

As I took my first bite, I was transported back to the bustling markets of Madrid, where my grandmother had first discovered this recipe. The flavors were robust and comforting, the textures satisfying and hearty. I couldn't believe that I had helped create something so delicious and complex.

From that day on, Callos a la Madrileña became a staple in our family's repertoire. Whenever we wanted to celebrate a special occasion or simply enjoy a cozy meal together, we would turn to this dish, savoring the memories and traditions that it held.

Now, as I pass on the recipe to my own grandchildren, I can't help but feel a deep sense of pride and connection to my roots. This dish represents so much more than just a meal - it is a link to my past, a testament to the culinary legacy that has been passed down through generations of strong and passionate women.

And as I watch my own grandchildren eagerly devour their bowls of Callos a la Madrileña, I know that the tradition will continue on, binding us together through the shared love of food and family.