When the cold arrives, you cannot stop preparing some delicious Madrid-style tripe, a most traditional recipe. The recipe is brought to us by Carmen, author of Yerbabuena in the Kitchen , and she prepares it without complications in a pressure cooker and with results of ten. Go for spoon and fork!

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.

On this occasion I bring a dish of those of a lifetime, Madrid-style tripe, very present and rooted in our culinary culture and that lately seems to have been somewhat forgotten. It is for this reason, and because they are part of our gastronomic heritage, that I want to vindicate these types of recipes and in some way contribute to their continued maintenance through the coming generations.

Although I am a slow cooker and whenever I have time I like to do it 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 that my mother made them that way. The fact is that in this way, they are very easy to prepare, they are very tender and sweet and the result is always spectacular.

Have you ever done them? Don't you dare? Lose your fear, I assure you that they will be delicious and you will come back to repeat!

WMF Perfect pressure cooker and Laura Ashley porcelain bowl .


  • 1 ½ tripe cut into regular pieces
  • ½ boned leg of veal
  • 1 small piece of beef snout
  • 2 smoked sausages
  • 1 smoked blood sausage
  • 2 tips of ham
  • 1 onion
  • 2 bay leaves
  • ½ teaspoon flour
  • 1 teaspoon paprika
  • 1 chilli (optional)
  • Salt
  • 1 tablespoon extra virgin olive oil


  1. We wash the tripe very well in a large bowl with cold water and a splash of vinegar.
  2. We put the tripe in the pressure cooker with the snout and the leg and cover them with cold water . We bring them to a boil and let them cook for 5 minutes without the lid on, skimming from time to time. After this time we throw away that water and cover them again with another clean cold water.
  3. We return to the fire and when they boil we remove the foam from the cooking surface again to eliminate the remains of impurities.
  4. Then add the whole chorizos and blood sausage, the ham tips, the onion and the bay leaf. We close the pot and when the pressure valve tells us that it is all the way up, we lower the heat a little (in my case from 9 I take it to 7) and let it cook for 30 minutes.
  5. After this time we remove the pot and let the steam out.
  6. Meanwhile, in a pan we put a tablespoon of olive oil . 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 bit of the broth from cooking the tripe.
  7. Pour the contents of the pan over the pot, check that the tripe is tender, season with salt and let the whole thing cook for another 10 minutes without the lid on.
  8. Once cooked, remove from the heat and pour over a large dish . Remove the onion and bay leaf, cut the chorizos and blood sausage into pieces.
  9. We serve very hot, accompanied by a good piece of bread and a rich red wine.

WMF Profi Plus skimmer , WMF Perfect pressure cooker and rectangular Le Creuset stoneware tray .


  • Although nowadays tripe usually comes quite clean, I always wash it under a running tap with a bit of vinegar. I also pour the first cooking water, in this way I make sure that there are no impurities.
  • It is very important when cooking tripe to always start with cold water, never hot water, and fill the pot just enough to cover them.
  • Madrid-style tripe is prepared from one day to the next, thus achieving greater fullness of both flavor and texture, plus 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!


  • 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 beautiful Le Creuset tureens .
  • As she says, she has used a pressure cooker for her preparation. It is highly recommended, because the tripe will be more tender than without pressure (apart from being done in less time). But in the absence of one you can follow this recipe with a cocotte or a stainless steel pot .



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

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