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Callos a la madrileña (Madrid-style tripe)



Cut the tripe, snout and trotter into pieces and place in a container with vinegar and salt. Then wash in several changes of water and transfer to a pan with half the water (2 liters). Bring to the boil, and discard the water. Cover again with water and add the pork fat, ham bone, chopped black sausages and chorizo, finely-chopped onion and garlic, bay leaf, parsley, salt and pepper. Bring to the boil and skim. Lower the heat and simmer for about three hours. In a frying-pan, make a sofrito with Spanish olive oil, a chopped onion, pimentón and flour. Add this mixture to the tripe and boil everything together for 15 minutes. This tripe dish will be at its best if left until the next day.


Preparation: Escuela Superior de Hostelería y Turismo de Madrid

Spanish recipe: Madrid-style Tripe. Photo by: Toya Legido/©ICEX.

Nutritional Facts

Energy (kcal): 1,240
Energy (kJ): 5,188
Proteins (g): 116.3
Fat (g): 77.3
Carbohydrates (g): 20.8
Iron (mg): 13.5
Zinc (mg): 10,3
Riboflavin (mg): 0,7


Information provided by: The Spanish Nutrition Foundation (FEN)


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