When the cold weather arrives, you can't miss out on preparing some delicious Madrid-style tripe, a very traditional recipe. The recipe is brought to us by Carmen, author of Yerbabuena en la Cocina , and she prepares it without complications in a pressure cooker and with 10 out of 10 results. Get your spoon and fork on!
After a long summer it seems that autumn has made an appearance, it is time to return with recipes that prepare us for the coming winter months.
This time I bring you a traditional dish, Madrid-style tripe, which is very present and rooted in our culinary culture and which lately seems to have been somewhat forgotten. That is why, and because it is part of our gastronomic heritage, I want to vindicate this type of recipe and in some way contribute to its continued existence through future generations.
Although I am a slow cooker and whenever I have time I like to cook in an iron cocotte with that characteristic chup chup, there are dishes like these tripe that I only prepare in a pressure cooker ; why… don't tell me, probably because I always observed my mother making them that way. The fact is that this way, they are very easy to prepare, they are very tender and creamy and the result is always spectacular.
Have you never made them? Don't you dare? Don't be afraid, I assure you that they will be delicious and you will want to try them again!
WMF Perfect pressure cooker and Laura Ashley porcelain bowl .
Ingredients
- 1 ½ tripe cut into regular pieces
- ½ boneless veal leg
- 1 small piece of veal snout
- 2 smoked chorizos
- 1 smoked blood sausage
- 2 pieces of ham
- 1 onion
- 2 bay leaves
- ½ teaspoon flour
- 1 teaspoon paprika
- 1 chilli (optional)
- Salt
- 1 tablespoon extra virgin olive oil
Elaboration
- We wash the tripe very well in a large bowl with cold water and a splash of vinegar.
- We put the tripe in the pressure cooker with the snout and the leg and cover them with cold water . We bring them to the boil and let them cook for 5 minutes without the lid on, skimming off the foam from time to time. After this time we throw away the water and cover them again with clean cold water.
- We put it back on the heat and when it boils we remove the foam from the cooking surface again to eliminate any remaining impurities.
- Then we add the whole chorizos and the black pudding, the ham tips, the onion and the bay leaf. We close the pot and when the pressure valve tells us that it is already at the top, we lower the heat a little (in my case I take it from 9 to 7) and let it cook for 30 minutes.
- After this time, we remove the pot and let the steam out.
- Meanwhile, put a tablespoon of olive oil in a frying pan . When it starts to smoke, add the flour and toast it a little. Remove from the heat and add the paprika. Stir with a spatula and add a little of the broth from cooking the tripe.
- We pour the contents of the pan into the pot, check that the tripe is tender, adjust the salt and let the whole thing cook for another 10 minutes without the lid on.
- Once cooked, remove from the heat and pour onto a large serving dish . Remove the onion and bay leaf, and cut the chorizo and blood sausage into pieces.
- We serve it piping hot, accompanied by a nice piece of bread and a delicious red wine.
WMF Profi Plus skimmer , WMF Perfect pressure cooker and Le Creuset rectangular stoneware tray .
Tips
- Although tripe is usually quite clean these days, I always wash it under running water with a little vinegar. I also throw away the first cooking water, this way I make sure there are no impurities.
- It is very important when cooking tripe to always start with cold water, never hot water, and to fill the pot just enough to cover it.
- Madrid-style tripe is prepared the day before, thus achieving a greater fullness of both flavour and texture, and it is always appreciated to be able to prepare a dish in advance.
I hope you liked the recipe and that you are encouraged to prepare them!
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- Carmen has introduced tripe in Laura Ashley bowls. You can see the entire collection of this brand here .
- As an alternative to bowls, I invite you to present the recipe in some beautiful Le Creuset soup tureens .
- As she says, she used a pressure cooker for her preparation. It is highly recommended, because the tripe will be more tender than without pressure (apart from being cooked in less time). But if you don't have one, you can follow this recipe with a cocotte or a stainless steel pot .
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Comments
Carmen said:
Antonio, efectivamente los callos son de ternera. Un saludo
Antonio said:
Los callos como serían de ternero o cerdo.
En esta receta son de ternera, verdad ?.
Laura said:
Que buena pinta tienen, a mi marido le encantan asique seguro que los haremos en casa, gracias por compartir la receta
Carmen said:
Pilar, en casa somos de buen comer y con esas cantidades yo calculo que hay para seis personas. En cuanto a cocinarlos en cocotte, sin ningún problema, tardarán alrededor de tres horas o tres horas y media. Te recomiendo que los cocines a fuego lento con la tapa puesta y la ultima media hora si hay un exceso de liquido lo hagas sin ella. Si te animas ya nos cuentas. Un abrazo
Lucia said:
Me chiflan los callos pero hasta ahora no me he atrevido a hacerlos. Gracias por compartir la receta, no parece que sea muy difíciles de hacer. A ver si me animo, tienen una pinta estupenda.
Pilar said:
Para cuantos comensales son estas cantidades? Y… cuanto tiempo necesitarían si se hicieran en una Cocotte? Gracias
Claudia said:
Carmen se ha explicado muy claramente verdad, Korina? Yo opino igual :) Muchas gracias por tu mensaje y un saludo, que disfrutes de la receta si te animas a prepararla en casa!
Korina said:
Muy bien explicado y muy fácil gracias , un saludo Korina