Stewed tripe with cured ham and Asturian Chorizo and
black pudding (Callos a la madrileña)
In general, tripe (callos) is sold blanched, so all you need is
to cook it on a sofrito (sautéed sauce),and that's all. Four
servings: 800 g of tripe cut into 1-inch pieces; 2 Asturian
chorizos, cut into 1/2-in slices; 2 Asturian black pudding
sausages (a kind of smoked black pudding sausage); 150
g of dry-cured (Spanish) Serrano ham, cut into dices
(better if the ham is Ibérico); 2 small onions, cut into
brunoise; half glass of tomato purée; 1 green pepper, cut
into big chunks (in the event they have to be removed); 1
tbsp of flour; salt % olive oil.
Preparation: Sauté (slightly) the chorizo slices and the
ham dices in a casserole with olive oil (no more than 4
tbsp) on a medium-low fire; add the onions, finely chopped,
stir well to mix all the elements and after 5 minutes add the
flour and stir again to prevent it clings to the casserole. Add
the tomato purée, the green pepper and mix everything
properly; add some water, or a glass of white wine to
deglaze the flour on the bottom. Next, add the tripe, stir
well and add some water (500 cc). Simmer the recipe
for 90 minutes, but add the Asturian sausages 25 minutes
before the end. You can also add canned pinto beans 5
minutes before the end.