Callos a la Madrileña

Callos a la Madrileña

Callos a la Madrileña is a tripe dish from Spain . It comes from Madrid .

For preparation, tripe is cut into large pieces and thoroughly cleaned first in vinegar water, then with clear water. Shortly pre-cooked, the tripe is cooked for several hours with veal bones or calf's feet , garlic , bay leaves and salt. In a second cooking cycle, the cooked tripe is then made into a stew with onions , tomatoes , olive oil , serrano ham , chorizo , morcilla and spices.

variant

Without chorizo ​​and moricilla, but with chickpeas, parsley and carrots, this dish is prepared in Galicia as callos y garbanzos .

Individual evidence

1. ↑ Margit Proebst: Spain - Cooking and pampering with original recipes . 2008, ISBN 978-3-7742-8830-0 , pp. 74-75 .

Web links

Commons : Callos  - collection of images, videos and audio files