Callos a La Madrilena

Ingredients

Water

4 cups

White wine

1 cup

Olive oil

2 tablespoons

Salt

to taste

Black Pepper

to taste

Bay leaves

2

Paprika

1 tablespoon

Tomato sauce

2 cups

Garlic

4 cloves, minced

Onion

1 large, finely chopped

Morcilla (blood sausage)

1 cup, sliced

Chorizo

1 cup, sliced

Tripe

1 pound, cleaned and cut into bite-sized pieces

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the finely chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and aromatic.
3. Introduce the tripe to the pot and sear for approximately 10 minutes, ensuring to stir occasionally to prevent sticking.
4. Add the sliced chorizo and morcilla to the pot. Cook for an additional 5 minutes, stirring regularly.
5. 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.
6. Add the tomato sauce, paprika, bay leaves, salt, and black pepper to the pot. Stir well to combine all the ingredients.
7. Pour in the water, bringing the mixture to a boil.
8. 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.
9. Taste the stew and adjust the seasoning if needed. The stew should have a hearty, robust flavor.
10. Serve hot with a side of crusty bread or over a bed of rice for a complete, traditional Spanish meal.