Callos A La Madrilena (tripe Madrid Style) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Tripe,
2 lbs: Veal shanks,
2 large: Spanish onion chopped into,
1/2 Inch: dice,
2 Cloves: ,
10 Cloves: garlic, whole,
Unpeeled plus 6 cloves,
Thinly sliced,
6 tbsp: Extra virgin olive oil,
11: Chorizo sausages, (about 1
Pound), cut into halves
1/4 lbs: Bacon, cut into 1/4inch
Cubes,
2 tbsp: Sweet paprika,
1 tbsp: Fresh thyme leaves,
1/4 tsp: Cinnamon,
1/2 cup: Tomato paste,
2 cup: Dry red wine,
2 tbsp: Crushed red pepper flakes,
1 Piece: Morcilla, (blood
Sausage, rice based), about
1/4 Pound: ,
Salt and pepper to season,
Directions:
Place tripe and veal shanks into a large pot and cover with cool
water. Add 1 onion, cloves and 10 cloves garlic and bring to a rapid
boil. Reduce to a high simmer, cover and cook 45 minutes. Remove
tripe and allow to cool. Continue cooking veal shanks for another
hour. Remove shanks and reserve 2 quarts cooking liquid. Cut tripe
into 1inch by 2inch rectangles. Cut meat off shanks and cut into
1inch cubes. In a 6 to 8quart soup pot, heat olive oil until smoking
over medium heat. Add remaining onion and garlic and cook until
softened and golden brown, about 6 to 7 minutes. Add chorizo, bacon,
paprika, thyme and cinnamon and continue cooking 8 minutes, stirring
often. Add tomato paste, wine, crushed red pepper flakes and reserved
cooking liquid and bring to a boil. Lower heat and simmer uncovered
for 1 hour, or until it resembles a thick stew. Slice Morcilla into
1/2inch rounds and add to stew. Cook 5 more minutes until warmed
through. Season with salt and pepper and serve with grilled bread and
toothpicks.
Yield: 8 servings
MEDITERRANEAN MARIO SHOW #ME1B18
Source from luhu.jp
water. Add 1 onion, cloves and 10 cloves garlic and bring to a rapid
boil. Reduce to a high simmer, cover and cook 45 minutes. Remove
tripe and allow to cool. Continue cooking veal shanks for another
hour. Remove shanks and reserve 2 quarts cooking liquid. Cut tripe
into 1inch by 2inch rectangles. Cut meat off shanks and cut into
1inch cubes. In a 6 to 8quart soup pot, heat olive oil until smoking
over medium heat. Add remaining onion and garlic and cook until
softened and golden brown, about 6 to 7 minutes. Add chorizo, bacon,
paprika, thyme and cinnamon and continue cooking 8 minutes, stirring
often. Add tomato paste, wine, crushed red pepper flakes and reserved
cooking liquid and bring to a boil. Lower heat and simmer uncovered
for 1 hour, or until it resembles a thick stew. Slice Morcilla into
1/2inch rounds and add to stew. Cook 5 more minutes until warmed
through. Season with salt and pepper and serve with grilled bread and
toothpicks.
Yield: 8 servings
MEDITERRANEAN MARIO SHOW #ME1B18
Source from luhu.jp
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