Madrid-style tripe

When the cold arrives you can't help but make 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 easily in a pressure cooker with outstanding results. Grab a spoon and a fork!

After a long summer it seems that autumn has arrived; it's time to return to recipes that prepare us for the coming winter months.

This time I bring a classic dish, Madrid-style tripe, very present and rooted in our culinary culture and which lately seems to have been somewhat forgotten. That is why, and because they are part of our gastronomic heritage, I want to reivindicate these kinds of recipes and in some way help ensure they continue to be passed down through future generations.

Although I prefer slow cooking and whenever I have time I like to do it in a iron casserole with that characteristic simmer, there are dishes like this tripe that I only make in a pressure cooker; why… don't ask me, probably because I always saw my mother make them that way. The point is that this way they are very easy to prepare, become very tender and silky, and the result is always spectacular.

Have you never made them? Are you afraid to try? Lose the fear, I assure you they will be delicious and you'll make them again!

Pressure cooker WMF Perfect and Laura Ashley porcelain bowl.

Ingredients

• 1 ½ tripe cut into regular pieces
• ½ deboned veal foot
• 1 small piece of veal snout
• 2 smoked chorizos
• 1 smoked blood sausage
• 2 ham ends
• 1 onion
• 2 bay leaves
• ½ teaspoon of flour
• 1 teaspoon of paprika
• 1 chili pepper (optional)
• Salt
• 1 tablespoon of extra virgin olive oil

Preparation

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 foot 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 discard that water and cover them again with fresh cold water.
3. We put it back on the heat and when it boils we remove the foam from the surface again to eliminate remaining impurities.
4. We then add the chorizos and the blood sausage whole, the ham ends, the onion and the bay leaves. We close the cooker and when the pressure valve indicates it is fully up, we lower the heat a bit (in my case from 9 to 7) and let it cook for 30 minutes.
5. After this time we remove the cooker and let the steam escape.
6. Meanwhile, in a frying pan we put a tablespoon of olive oil. When it begins to smoke we add the flour and toast it a bit. Remove from the heat and add the paprika. Stir with a spatula and add a little of the tripe cooking broth.
7. Pour the contents of the pan into the pot, check that the tripe is tender, adjust the salt, and cook the whole Set for another 10 minutes with the lid off.
8. Once cooked, remove from the heat and pour into a large serving dish. Remove the onion and bay leaves, cut the chorizos and the blood sausage into pieces.
9. Serve piping hot, accompanied by a good piece of bread and a rich red wine.

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

Tips

• Although nowadays tripe usually comes quite clean, I always wash it under the tap with a little vinegar. I also discard the first cooking water; this way I make sure there is no impurity.
• 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 best prepared a day ahead; this achieves greater fullness of both flavor and texture, and it's always nice to be able to prepare a dish in advance.

I hope you liked the recipe and that you are encouraged to make it!

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• Carmen presented the tripe in the Laura Ashley bowls. You can see the full collection from this brand here.
• As an alternative to the bowls, I invite you to present the recipe in some beautiful Le Creuset soup tureens.
• As she mentions, she used a pressure cooker for her preparation. It's highly recommended, because the tripe will be more tender than without pressure (and it also cooks in less time). But if you don't have one you can follow this recipe with a casserole or a stainless steel pot.

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