Callos a la madrileña

Ingredients

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• 1 kg cleaned veal tripe

• 500 g veal snout

• 1 chorizo

• 1 blood sausage (morcilla)

• 1 large onion

• 3 garlic cloves

• 200 g crushed tomato

• 1 bay leaf

• 2 cloves

• 1 tablespoon sweet paprika

• 1/2 teaspoon hot paprika

• 1 dried chilli (guindilla)

• Vinegar and lemon for cleaning

• Olive oil, salt and pepper

Preparation

1. 01Clean the tripeWash the tripe and snout in cold water with salt, vinegar and lemon juice, rubbing them, until the water runs clear. Cut into squares of about 3 to 4 cm.
2. 02Cook the basePut the tripe and snout in a pot with plenty of cold water, the bay leaf, cloves and chilli. Bring to a boil, skim, and cook covered over low heat for about 2 hours.
3. 03Make the sofritoIn a large casserole, soften the chopped onion and garlic in oil until tender and golden. Add the tomato and cook a few minutes; take off the heat, add the paprikas and stir at once so they do not burn.
4. 04Combine with the brothDrain the tripe, keep the broth, and add the tripe to the sofrito. Add broth little by little, just to cover, and simmer gently.
5. 05Add the sausagesWith about an hour to go, add the sliced chorizo and blood sausage and let them cook with everything.
6. 06Thicken and adjustCheck the salt and pepper. The sauce should be bound and silky; if it is thin, cook a few minutes uncovered.
7. 07Rest and serveLet it rest for a while, or better overnight, and serve very hot with bread.

Variations

• With a ham bone in the cooking broth for extra flavour.
• With calf's foot as well as snout, for a more gelatinous sauce.
• With chickpeas, as in tripe stews from other regions; the classic Madrid recipe does not include them.