Today I want to share with you a delicious recipe that will transport you to the streets of Madrid: Callos a la Madrileña. This traditional Spanish dish is rich in flavor and will satisfy your taste buds like no other.
Callos a la Madrileña
Callos a la Madrileña is a hearty stew made with tripe, chorizo, and morcilla (blood sausage). It’s a dish that has been passed down through generations in Madrid and has become a staple in Spanish cuisine.
Ingredients:
- 500 grams of tripe
- 150 grams of chorizo
- 150 grams of morcilla
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 carrot, diced
- 1 red bell pepper, diced
- 2 bay leaves
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- Salt and pepper to taste
- 500 ml of beef broth
- 2 tablespoons of olive oil
Instructions:
- Start by cleaning the tripe. Rinse it thoroughly and remove any excess fat or impurities. Cut it into small pieces.
- In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, carrot, and red bell pepper. Sauté until the vegetables are softened.
- Add the chorizo and morcilla to the pot and cook for a few minutes to release their flavors.
- Next, add the tripe to the pot and stir well to combine all the ingredients.
- Sprinkle the paprika, cumin, salt, and pepper over the tripe. Stir again to ensure that the seasoning is evenly distributed.
- Pour the beef broth into the pot and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low and let it simmer for at least 2 hours. The longer you cook it, the more tender the tripe will become.
- Once the tripe is tender and the flavors have melded together, remove the bay leaves and serve hot.
How to prepare:
Callos a la Madrileña is best served with a side of crusty bread or rice. The rich and savory stew pairs perfectly with the mild flavors of the carbohydrates.
Preparation time: 2 hours 30 minutes
Servings: 4
Nutrition Facts:
Calories: 350
Protein: 20g
Carbohydrates: 25g
Fat: 15g
Tips:
- For an extra kick of heat, add a pinch of chili flakes or a diced spicy pepper to the stew.
- Try garnishing the dish with fresh parsley or cilantro for a pop of color and freshness.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
FAQs:
Q: Can I use canned tripe instead of fresh?
A: While fresh tripe is preferred for this recipe, canned tripe can be used as a substitute. However, be sure to rinse it well before adding it to the pot.
Q: Can I freeze the leftovers?
A: Yes, callos a la Madrileña can be frozen for up to 3 months. Simply transfer the stew to an airtight container and freeze. Thaw in the refrigerator overnight before reheating.
Q: Can I skip the chorizo and morcilla?
A: While the chorizo and morcilla add depth of flavor to the stew, you can omit them if you prefer a milder taste. The tripe will still be delicious on its own.
So there you have it - a classic Spanish dish that will warm your soul and transport you to the vibrant streets of Madrid. Give callos a la Madrileña a try and savor the authentic flavors of Spain.
