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Callos a la madrileña is Madrid's most celebrated offal dish and one of the great baroque preparations of Spanish cuisine - slow-braised beef tripe and gelatinous pig's feet with chorizo, morcilla, and a deeply spiced paprika sauce that transforms humble ingredients into a magnificently rich, unctuous stew. The long braising renders the tripe completely soft and yielding, while the pig's feet release their collagen into the sauce, creating a lip-coating silkiness that no stock can replicate. This is the supreme cold-weather tapa in Madrid, served bubbling in earthenware cazuelas at tabernas that have been cooking it the same way for a hundred years. Crusty bread is mandatory for mopping, and a glass of Ribera del Duero red is the correct companion.
Prep
20 min
Cook
180 min
Total
200 min
Servings
4 srv
Difficulty
Medium
Calories
385 kcal
For 4 serving(s)
Per serving
Wash the beef tripe and pig's feet thoroughly under cold water; cut tripe into 3-4 cm squares.
Place tripe and pig's feet in a large pot, cover with cold water, add a halved onion and bay leaves, and boil for 20 minutes; drain and discard the water.
Heat olive oil in a wide casserole and saute diced onion, minced garlic, and red pepper until very soft, about 10 minutes.
Add grated tomato, sweet paprika, and hot paprika off the heat; stir and cook until the tomato reduces completely.
Add the blanched tripe and pig's feet to the casserole; add enough water to cover and bring to a boil.
Add sliced chorizo and morcilla; reduce to a very low simmer and cook uncovered for 2.5-3 hours until the tripe is completely tender and the sauce is thick and glossy.
Adjust seasoning, rest 10 minutes, and serve bubbling in earthenware dishes with crusty bread.
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