Callos a la Madrileña
A slow-simmered Madrilenian stew of tender tripe, smoky chorizo, and rich ham hock, finished with bright parsley and a touch of paprika for depth. Hearty and comforting, it reveals more savory layers the longer it rests.
2 lb beef tripe, cleaned and cut into 1/2-inch strips
1 lb ham hock, skin on
8 oz chorizo, sliced 1/4-inch thick
6 oz morcilla, sliced 1/4-inch thick
2 can canned chickpeas, drained and rinsed
1 cup onion, finely chopped
1 cup carrot, sliced
2 stalk celery, sliced
4 clove garlic, finely chopped
2 tbsp olive oil
2 tbsp tomato paste
1 cup dry white wine
6 cup beef stock
2 tsp smoked paprika
1 tsp sweet paprika
1 pinch cayenne
2 bay leaf
1 cinnamon stick
1 tbsp all-purpose flour
1 tsp salt
1 tsp black pepper, freshly ground
1 bunch parsley, roughly chopped
1 lemon, cut into wedges for serving
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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