Things to know about Callos a la Madrilena Recipe
Truth be told, Callos doesn’t look as appetizing or as good as it does, and most especially because the parts being used for this dish are not your typical ones – the meats used to make this dish are more often than not, the disregarded ones. But that’s the great thing about cooking, you find means and ways to achieve zero waste and make the best that you can out of what you have left. And with that being said, Callos a la Madrileña.
Just like every other dish, Callos has different methods of preparing it, as well as different ingredients. Today, it’s the Madrid-style Callos that is going to be prepared. Before we move forward, let’s get familiar with its origin and its roots and why it’s the Madrid-style that people favor the most! Working with ingredients that don’t sound as appetizing as usual, and the simplest of them all, time is what’s emphasized in this dish. But luckily, the pressure cooker was invented. Thus, shorter cooking time!
There’s no denying or argument that Callos a la Madrileña is one of the dishes among many others that define Spanish cuisine. It’s nothing fancy. It’s simple and it hits the spot every single time. This dish dates way back to the 16th century or so. With Madrid being at the center of Spain, about 300 kilometers away from the sea, and the popular rice-growing capital of Valencia, they had to make do with what they had. In most countries in Europe, these parts of the animals are still regularly used for human consumption. But in Spain, it was pretty much limited to just the kidneys or a tad bit of liver. But because this dish is enjoyed by many, the humble Callos a la Madrileña and its unusual ingredients still made their way to the hearts and tummies of everyone and paved their way to and made a mark in Spanish cuisine. This one is most enjoyed during the winter as it tends to get cold, and just like a regular citizen of the world, nothing tops a hearty stew on a cold winter day. Pues, Vamos a empezar! (So, let’s begin!)
Hearty Spanish Traditional Madrilenian Style Tripe Stew. Authentic Recipe of Callos a la Madrilena.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 500 grams (1.1 lb) Beef Tripe Cut into 2×2 in (5×5 cm)
- 500 grams (1.1 lb) Oxtail Cubed
- 250 grams (8.82 oz) Pork Trotter Cut into 2×2 in (5×5 cm)
- 250 grams (8.82 oz) Pork Snout Cut into 2×2 in (5×5 cm)
- 200 grams (7.05 oz) Chorizo Small dice
- 100 grams (3.53 oz) Ham Serrano, small dice
- 200 grams (7.05 oz) Morcilla Onion blood sausage, sliced
- 200 grams (7.05 oz) Bacon Chopped
- 250 grams (8.82 oz) Tomato Sauce
- 1 tbsp Spanish Smoked Hot Paprika Powder – Pimentón Powder
- 1 tsp Cayenne Chili Powder
- 2 pcs Bay Leaf
- 4 pcs Clove
- 7 cloves Garlic Finely chopped
- 2 pcs Onion Finely chopped
- 1 pc Carrot Finely chopped
- 200 ml (6.76 floz) White Wine
- Olive Oil As needed
- Salt To taste
- Water As needed
Preparation and Cutting the Meats
- Cut the tripe, oxtail, snout, and trotters into 2×2 in (5×5 cm) and give it a good rinse. Because these specific parts have strong smells and flavors, they need to be cleaned some more to get a cleaner and smoother flavor.
- This step is to just really clean the parts and get rid of the impurities that could not be removed by simply rinsing them. Put the chopped parts into a pressure cooker, and fill it up with water until they are completely submerged. Add some salt. Leave it uncovered and bring to a boil for 5 minutes. By then, the impurities and foam will begin to float, turn the flame off and drain the water completely. Repeat this step, removing the water and replacing it with clean water. Set aside.
- Chop the carrots, onions, and garlic. Set aside.
- The chorizo, ham, and bacon should be chopped or sliced into small cubes. Set aside.
- Slice the morcilla (blood sausage) into half an inch. Set aside.
Callos a la Madrilena
- Cooking the offal in the pressure cooker will take 45 minutes in total. When the time is up, uncover the pressure cooker and allow it to cool until it’s ready to be mixed with the sauce. Set aside along with the water used to cook it in. The used water will be needed to give the Callos a la Madrileña that divine gelatinous texture later on.
- In a pan, pour some oil, add the onions, garlic, and carrots and sauté until tender. Add the tomato sauce and continue to mix for about 5 minutes.
- Add the ham, chorizo, and bacon, as well as the bay leaves, cayenne, and pimentón powder to the sautéed vegetables and cook further until the oil from the cured meats come out. Callos a la Madrileña stands out because of the slight kick of spiciness, so adjust this to your liking. At this point, give it a taste so you may make the necessary adjustments with salt or cayenne if needed.
- Pour the wine and allow it to reduce for a few minutes to complete the sauce.
- In the same pan that was used to make the sauce, you may now add the tripe, trotters, and snout onto the sauce previously prepared.
- Cook this over medium heat for about 30-40minutes. Add water to adjust the consistency of the sauce. Season with salt if necessary.
- When finished cooking, serve in a cazuela (terracotta clay pot) to give it a more authentic feel!
— Specific Atributes of This Recipe:
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