Callos a La Madrilena

 

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This was a special request from one of my classmates from a while back. Callos a La Madrilena is the best Spanish food. This Madrid style of tripe is maybe one of Madrid’s best known dishes. It may not sound tasty but it is. I got the 1995 recipe of Reynoso-Gala but I encountered La Cocina de Carmen on YouTube and I’m fascinated with her style of this dish. I didn’t really understand much of what she was saying but I observed her technique and decided to incorporate the procedures from the two recipes. I came out with this different version. I usually follow Reynoso-Gala’s recipe but today’s all about experimentation. Let’s go to Madrid with this dish…

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INGREDIENTS:

2 lbs. ox tripe

2 lbs. ox tail

rock salt

1 tbsp. baking soda

Garlic heads, 2 pieces, minced

2 pieces onion, chopped coarsley

3 and 1/2 beef broth, (3 tbsp. Better than Boullion whisked in 3 and 1/2 water and simmered gently)

1  6 oz. tomato paste

4 pieces Chorizo de Bilbao or Kielbasa polish sausage ( what I have in the freezer )

2 15.5 oz. cans of Goya chickpeas

2 tbsp. brown or white sugar

1 each of a red and a green bell peppers

1 piece of Chipotle pepper in Adobo Sauce

1/4 cup breadcrumbs (optional)

3 pieces of my homemade skinless sausages ( optional

PROCEDURE:

1. Wash tripe very well then rub plenty of rock salt to the tripe, then wash again. Do this 3 times then boil 4 cups of water  with 1 tbsp. baking soda. Add tripe and boil 15 minutes. Throw water and drain the tripe in a colander, slice into 1 inch squares, set aside

2. Pour the beef broth into the pressure cooker and put in all the oxtail pieces that have been washed and rubbed with rock salt, then wash again and drain. Cover the pressure cooker and time it for just 15 minutes so the oxtail doesn’t get soggy. Once done, open the pressure cooker (don’t forget to follow the safe procedure for letting the steam out first before  opening  the pressure cooker).

imageYour work table should be like this for now, be sure to remove the skins off of the chickpeas.

3. Set the stove on medium heat and melt a tbsp. of butter and 1 tbsp. olive oil. Then sauté the kielbasa and the homemade skinless sausages (3 pieces, sliced thickly). Once brown, gather them on a plate and set aside. With the remaining oil in the pan, throw in all the onions then garlic until translucent. Mix in the finely chopped Chipotle pepper, sauté for a few minutes, add 1/2 cup of white wine, lower the fire so the mixture doesn’t burn.

4. Add the oxtail and the tripe into the pan, stir 1-2 minutes. Add the broth, tomato paste, and 2 tbsp. sugar. Stir the added ingredients, making sure that the tomato paste is well distributed; your dish should get a nice, reddish color.

5. Add the 2 cans of chickpeas (they should be skinned). Add cubed red and green or yellow bell peppers for color. You may add breadcrumbs for a thicker sauce.

 

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Enjoy Callos a La Madrilena, Peaches, Masarap!!!

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