tapa_recipes.php
Belgourmet's Callos a la Madrileña  recipe
Belgourmet's most famous World Recipes


Worlds most famous "Callos a la Madrileña " recipe.
Back to menu 


 

Ingredients for :
1 Kg. of cattle tripes
500 g. of cattle snout
Smoked ham
Red sausage
Black sausage
2 garlic cloves
1 onion
Laurel (laurus)
Pepper
Salt
Sweet red pepper (paprika)
Olive oil

Additionnal comment:
Tripes and Snout of Cattle

 

 Callos a la Madrileña

Callos a la Madrileña

The tripes and the snout have to be very well washed and cut into small pieces and put it into a bowl with some water, a mug of vinegar and some salt. Washed them again a lot with the liquid until they are clean. If necessary, repeat this procedure several times. Afterwards they are given in a pot, covered with cold water and once the water boils, take them again out and clean them again with cold water.

Place them one more time into the pot with some water, and then add the onion, the garlic cloves, the laurel, and several pepper grains. Let them cook for about four hours and keep them to be fried the next day.

Put into a pan some oil, some cut garlic, some chopped onions and let it fried until it is soft and gold. Then add the smoked ham cut into very small pieces, the red sausage in slices and let it slightly fry. Once is done, add a teaspoon of sweet red pepper and take immediately the pan out of the heat.

The \"callos\" are placed in a clay pot, taking away the onion, the garlic and the laurel with which they were cooked the day before. Add the mixture prepared before. Cover them with half a litter of water, and give in the black sausage, and a little bit of chilli pepper. Let them cooked in low heat for about 45 minutes.

They will be served in the same pot they were cooked. If some portions are to be served, try to use hot clay small pots.

 


This page has been displayed 2643 time(s) since March 2th 2005 !

Find the finest recipes on www.Belgourmet.be
© Belgourmet 2004 - 2017

Callos a la Madrileña The tripes and the snout have to be very well washed and cut into small pieces and put it into a bowl with some water, a mug of vinegar and some salt. Washed them again a lot with the liquid until they are clean. If necessary, repeat this procedure several times. Afterwards they are given in a pot, covered with cold water and once the water boils, take them again out and clean them again with cold water.

Place them one more time into the pot with some water, and then add the onion, the garlic cloves, the laurel, and several pepper grains. Let them cook for about four hours and keep them to be fried the next day.

Put into a pan some oil, some cut garlic, some chopped onions and let it fried until it is soft and gold. Then add the smoked ham cut into very small pieces, the red sausage in slices and let it slightly fry. Once is done, add a teaspoon of sweet red pepper and take immediately the pan out of the heat.

The \"callos\" are placed in a clay pot, taking away the onion, the garlic and the laurel with which they were cooked the day before. Add the mixture prepared before. Cover them with half a litter of water, and give in the black sausage, and a little bit of chilli pepper. Let them cooked in low heat for about 45 minutes.

They will be served in the same pot they were cooked. If some portions are to be served, try to use hot clay small pots.