Main course

Callos a la Madrileña

A dish that slowly braises tripe with chorizo and morcilla in a rich onion, tomato, and paprika sauce that improves after an overnight rest.

What you’ll need

• beef tripe: 1400 g
• chorizo: 300 g
• morcilla: 250 g
• tomatoes: 500 g
• beef stock: 1500 ml
• onion: 220 g
• water for blanching: 2500 ml
• garlic: 25 g
• sweet paprika: 8 g
• wheat flour: 20 g
• bay leaves: 2 pcs
• olive oil: 40 ml
• salt: 10 g

How to make it

1. Use cleaned food-grade tripe: trim excess fat, rinse thoroughly, and cut into 3-4 cm squares. Add 2500 ml cold water, boil for 5 minutes, then drain and rinse again.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.