Callos Madrilenos
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 28 ozs Tripe (in 1 piece, rinsed)
- 2 onions (diced)
- ⅔ cup Chorizo (sliced)
- ⅔ cup Spanish Blood sausage (sliced)
- 1 Tbsp olive oil
- 1 tsp paprika
- 1 ⅔ cups Meat stock
- 2 Tomatoes (skinned and diced)
- 1 ¾ cups chickpeas (tinned, rinsed and drained)
Preparation steps
1.
Place the tripe in a pot and cover with water. Add 1 tbsp salt and cook for around 20 minutes until soft. Drain, leave to cool slightly and then chop into bite-sized pieces.
2.
Fry the onions and the sausages in hot oil for around 2 minutes. Add the paprika, fry for a few minutes, then deglaze with the stock. Stir in the tomatoes and simmer for around 20 minutes until thick.
3.
Add the tripe and the chickpeas to the sauce and simmer for another 10 minutes until done. Season with salt and ground black pepper and serve.
