Teresa's Recipes
Callos a La Madrilena
Embark on a culinary journey to the heart of Madrid with our Callos a La Madrilena. This traditional Spanish delicacy is a hearty stew, brimming with flavorsome tripe, spicy chorizo, and earthy morcilla (blood sausage), all simmered to perfection in a robust, tomato-based sauce. A touch of paprika adds a smoky undertone, while the bay leaves lend a subtle, herbal complexity. The result? A warm and comforting dish that's perfect for those chilly evenings.
Ingredients
- 4 cups Water
- 1 cup White wine
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black Pepper
- 2 Bay leaves
- 1 tablespoon Paprika
- 2 cups Tomato sauce
- 4 cloves, minced Garlic
- 1 large, finely chopped Onion
- 1 cup, sliced Morcilla (blood sausage)
- 1 cup, sliced Chorizo
- 1 pound, cleaned and cut into bite-sized pieces Tripe
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 3 hours 20 minutes
- Calories: 450
- Fat: 25g
- Carbs: 20g
- Protein: 35g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the finely chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and aromatic.
- Introduce the tripe to the pot and sear for approximately 10 minutes, ensuring to stir occasionally to prevent sticking.
- Add the sliced chorizo and morcilla to the pot. Cook for an additional 5 minutes, stirring regularly.
- Pour in the white wine and let it simmer for a few minutes to allow the alcohol to evaporate, infusing the meats with a rich depth of flavor.
- Add the tomato sauce, paprika, bay leaves, salt, and black pepper to the pot. Stir well to combine all the ingredients.
- Pour in the water, bringing the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 3 hours. This slow cooking method allows the tripe to become tender and the flavors to meld together.
- Taste the stew and adjust the seasoning if needed. The stew should have a hearty, robust flavor.
- Serve hot with a side of crusty bread or over a bed of rice for a complete, traditional Spanish meal.
Tips
- For best results, use a high-quality dry white wine as it contributes significantly to the flavor of the sauce.
- If you prefer a thicker sauce, you can add a tablespoon of flour during the last hour of simmering.