and rehydrate with some of the water in which the mushrooms were soaked
(now the mushrooms must be sieved and kept aside, and the water must have
a slight brownish color).
After this cooking time, add the tomato, stir again, and let simmer for another
ten minutes (rehydrate if necessary). Next thing to do is to add the meat and the
mushrooms, stir it all, then add the brandy (do not flambé) and cover with a lid.
Stew the preparation for 2 minutes, and finally add the water with no lid on. The
remaining time of cooking will, more or less, be 60 minutes. Some other recipes
use tenderloin steaks, although this is not recommendable as this recipe is in
itself a stew and softer meats result overcooked and lose their flavor in the
cooking process.
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Stewed tripe with cured ham and Asturian Chorizo and black pudding (Callos a
la madrileña) (3)

This is an excellent recipe of the Spanish dish known as callos; it was given to
me by a friend of mine from Madrid who died long ago. Now in Spain tripe
(callos) is sold blanched, so all you need to is cook it on a sofrito (sautéed
sauce), and that's all.
Four servings: 800 g 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 dry-cured (Spanish) ham, cut into dices (better if the
3