World Flavors Cookbook

Callos a la Madrileña

Madrid's famous tripe stew, cooked slowly with chorizo, morcilla, and ham in a spicy, gelatinous sauce.

Cuisine: Spain

Ingredients

• 1kg beef tripe, cleaned and cut
• 1 calf's foot (for gelatin)
• 2 chorizos, 2 morcillas
• 100g serrano ham, diced
• Onion, garlic, pimentón, chili
• Bay leaf, cloves

Instructions

1. Boil tripe and foot until tender (about 3-4 hours).
2. In a separate pan, sauté onion and garlic. Add pimentón and ham.
3. Combine everything in a pot with sliced chorizo and morcilla.
4. Simmer for another hour until the sauce is thick and sticky.
5. Best eaten the next day.