Changes: Callos a la Madrileña

Revision as of 12:29, 2 November 2010

Description

Tripe is especially favored in Spain and, in fact, most countries where there is still a strong Spanish influence. This isn't surprising, because it makes a number of very different, but extremely tasty dishes. It requires long cooking times (less here because it is almost always cleaned and partially precooked when you buy it), but it keeps very well for days, in the refrigerator, and is even better when reheated than when first prepared. Since it's difficult to buy half a pig's foot or half a Veal knuckle, this recipe makes enough for 4 - 6 servings as a main course. Make a full recipe a day or two ahead of time, serve as many tapas as needed, then enjoy the rest as a main course or snacks. This can be reheated very nicely in the microwave, by the way.

Serves 4 - 6 as a main course, or makes 12 - 18 tapas

Ingredients

1 lb "honeycomb" tripe
½ cup dry white wine
1 small tomato, chopped
1 pig's foot or veal knuckle, split in half
2 sprig parsley
10 peppercorns, lightly crushed
2 cloves, crushed
1 dash of nutmeg
2 bay leaves
½ tsp dried thyme, or equivalent amount of fresh
salt
1 small onion, coarsely chopped
6 cloves garlic, peeled
2 tbsp olive oil
1 small onion, finely chopped
¼ lb chorizo (or Italian sausage), in ¼-inch slices
¼ cup diced cured (unsmoked) ham
1 tbsp flour
1 tbsp sweet red (Spanish) paprika
½ dried red chili pepper, crumbled (remove seeds if you wish)

Directions

Rinse the tripe well, then put it into a rather large kettle and add cold water to cover.
Bring to a boil, then drain immediately.
Cut the tripe into 1½-inch squares and return it to the empty kettle.
Add 3 cups cold water and the wine, tomato, pig's foot or veal knuckle, parsley, peppercorns, cloves, nutmeg, bay leaves, thyme, salt to taste, coarsely chopped onion and the garlic.
Cover and simmer over low heat for 4 to 5 hours, until the tripe is almost tender.
Heat the oil in a skillet and saute the finely chopped onion until it is wilted.
Add the chorizo and ham and cook for 5 minutes.
Stir in the flour and paprika and cook 1 minute more.
Add ½ cup of the liquid from the tripe kettle, a little at a time, and cook-stir until the mixture thickens.
Add this and the chile to the tripe.
Cover and cook 1 – 2 hours more.
Remove the cover and continue cooking until the tripe is very tender.
Remove the pig's foot or veal knuckle from the tripe.
Remove and discard all skin, bone and fat.
Cut the meat into pieces and stir into the tripe.
Serve in warmed bowls or shallow individual tapa-size dishes.
Serve with good crusty bread for sopping up the sauce.

@@ Line 1: / Line 1: @@
-{{Wikifiedrecipe}}
 == Description ==
+[[Image:156440690.jpg|thumb|Callos a la Madrileña]]
+Tripe is especially favored in Spain and, in fact, most countries where there is still a strong Spanish influence. This isn't surprising, because it makes a number of very different, but extremely tasty dishes. It requires long cooking times (less here because it is almost always cleaned and partially precooked when you buy it), but it keeps very well for days, in the refrigerator, and is even better when reheated than when first prepared. Since it's difficult to buy half a pig's foot or half a [[Veal]] knuckle, this recipe makes enough for 4 - 6 servings as a main course. Make a full recipe a day or two ahead of time, serve as many tapas as needed, then enjoy the rest as a main course or snacks. This can be reheated very nicely in the microwave, by the way.
+* Serves 4 - 6 as a main course, or makes 12 - 18 tapas
 == Ingredients ==
+* 1 lb "honeycomb" [[tripe]]
-* 1 kilo de mondongo (callos)
+* ½ cup dry [[white wine]]
-* 1/2 pata de vaca
+* 1 small [[tomato]], chopped
-* 2 o 3 cucharadas de aceite
+* 1 [[pig's foot]] or [[veal knuckle]], split in half
-* 1 chorizo
+* 2 sprig [[parsley]]
-* 1 morcilla
+* 10 [[peppercorns]], lightly crushed
-* 1/2 ají "catalán"
+* 2 [[cloves]], crushed
-* 1 hoja de laurel
-* 2 clavos de olor
+* 1 dash of [[nutmeg]]
+* 2 [[bay leaf|bay leaves]]
-* 5 granos de pimienta nuez moscada
+* ½ tsp dried [[thyme]], or equivalent amount of fresh
-* 2 dientes de ajo
+* [[salt]]
-* 1 cebolla pequeña cortada en 4 trozos
+* 1 small [[onion]], coarsely chopped
-* 1/2 cebolla picada
+* 6 cloves [[garlic]], peeled
-* 1 cucharada de harina
+* 2 tbsp [[olive oil]]
-* 1 tomate fresco
+* 1 small [[onion]], finely chopped
-* 1 cucharada de pimentón
+* ¼ lb [[chorizo]] (or Italian [[sausage]]), in ¼-inch slices
-* 1/2 vaso de vinagre
+* ¼ cup diced cured (unsmoked) [[ham]]
-* agua y sal
+* 1 tbsp [[flour]]
+* 1 tbsp sweet red (Spanish) [[paprika]]
+* ½ [[dried chile pepper|dried red chili pepper]], crumbled (remove seeds if you wish)
 == Directions ==
+# Rinse the tripe well, then put it into a rather large kettle and add cold [[water]] to cover.
-# Se corta el mondongo (callos) en trozos grandes.
+# Bring to a boil, then drain immediately.
-# Se lavan bien en dos o tres aguas.
+# Cut the tripe into 1½-inch squares and return it to the empty kettle.
-# Después se ponen con bastante sal y vinagre.
+# Add 3 cups cold [[water]] and the wine, [[tomato]], pig's foot or [[veal]] knuckle, [[parsley]], peppercorns, cloves, [[nutmeg]], [[bay leaf|bay leaves]], [[thyme]], [[salt]] to taste, coarsely chopped [[onion]] and the [[garlic]].
-# Se mueve bien y mucho, se aclara, se lava bien hasta que se le quite el olor a vinagre.
+# Cover and simmer over low heat for 4 to 5 hours, until the tripe is almost tender.
-# Con un cepillo se frota bien quitándoles todas las bolsas de grasa.
+# Heat the [[oil]] in a skillet and saute the finely chopped [[onion]] until it is wilted.
-# Una vez hecho esto se cortan en trozos pequeños, se ponen en una olla cubiertos de agua a fuego vivo.
+# Add the chorizo and [[ham]] and cook for 5 minutes.
-# Cuando rompe el hervor, se [[arugula|tira]] enseguida el agua.
+# Stir in the [[flour]] and [[paprika]] and cook 1 minute more.
-# Se vuelven a cubrir con agua, se añade la morcilla entera, la pata, el laurel, el ají (catalán-guindilla), la pimienta, los clavos, la nuez moscada (poco), la cebolla, los ajos, y un tomate pelado.
+# Add ½ cup of the liquid from the tripe kettle, a little at a time, and cook-stir until the mixture thickens.
-# Todo esto se cocina hasta que los callos (mondongo) estén tiernos (3 horas como menos).
+# Add this and the [[chile]] to the tripe.
-# En una sartén se pone el aceite a calentar, se añade la cebolla picada a [[Pasta]], el pimentón y el chorizo en rodajas, se da unas vueltas y se añade a la olla.
+# Cover and cook 1 – 2 hours more.
-# Se deja cocer una hora más.
+# Remove the cover and continue cooking until the tripe is very tender.
-# Se separa del fuego y se deja enfriar.
+# Remove the pig's foot or [[veal]] knuckle from the tripe.
-# Al ir a servirlos se corta la morcilla en rodajas y la pata en trozos.
+# Remove and discard all skin, bone and fat.
+# Cut the [[meat]] into pieces and stir into the tripe.
+# Serve in warmed bowls or shallow individual tapa-size dishes.
+# Serve with good crusty bread for sopping up the sauce.
-[[Category:Uruguayan Recipes]]
+[[Category:Spanish Meat Dishes]]
-[[Category:Pasta Recipes]]
+[[Category:Spanish Appetizers]]
-[[Category:Arugula Recipes]]
+[[Category:Dried chile pepper Recipes]]
-[[Category:Recipes that need photos]]
+[[Category:Ham Recipes]]
+[[Category:Tripe Recipes]]
+[[Category:Chorizo Recipes]]
+[[Category:Snack Recipes]]
+[[Category:White wine Recipes]]
+[[Category:Tomato Recipes]]
+[[Category:Pork knuckle and shank Recipes]]