Callos a la madrileña

It is one of Madrid's most emblematic dishes. Can be found on almost all the pubs and bars as tapas. I don't like it but my family yes, especially my grandfather. He likes it loads!

Ingredients for 4 people:
-1 Kg. gut
-500 grs. nose
-1 lamb trotters game
-1 onion
-3 cloves garlic
-2 sausages
-2 sausages
-1 / 4 Kg. serrano ham
-4 ripe tomatoes
-1 bay leaf
-Salt
-1 tablespoon olive oil
-1 chili
-2 tablespoons flour
-1 pinch of white pepper
-1 teaspoon paprika
-1 Kgs. chickpea

For the stock:
-1 ham bone
-4 leeks
-5 carrots
-2 ripe tomatoes
-1 bay leaf
-2 cloves
-10 black peppercorns
-Salt

Preparation:

Step 1: clean the tripe, snout and mannitol and boil in a pot with water and vinegar to clean it thoroughly.

Step 2: Meanwhile, vegetables are cleaned and prepared a broth arrives with the ingredients listed. Once it has boiled for 1 / 2 at high heat, add the tripe, snout and the little hand and boiled for a long time.

Step 3: Cut the onion into strips, sliced garlic, the diced ham, tomatoes are grated.

Step 4: Prepare a sauce in the pan which will make the tripe with onions, garlic, bay leaf and pepper, and simmer with olive oil.

Step 5: When they are pochaditos and begin to brown, add the paprika and they burn, add the grated tomato and ham tacos, until the sauce is finished.

Step 6: After the calluses are removed from the broth, drain the tripe, snout and mannitol broth and add to the casserole with the sofrito: starting hand of lamb, tripe or guts and checkered nose, size of which are usually the calluses.

Step 7: Then they split the black pudding and sausages and wheels are also added to the stew.

Step 8: Let them simmer for 1 hour. They have to be very cuddly, do not overcook.

Step 9: Finally, pick up the carrots, leeks and carrots from broth and passed through the food mill, adding to the stew, along with a little broth. If during cooking do need more liquid, you add broth.

Step 10: The chickpeas can be cooked in advance and add to stew, when you miss 20 minutes to cook everything together.

You can buy already cleaned and boiled, which could be made directly to the stew. The only drawback is that by not making the broth to boiling, we lose the opportunity to add broth to stew and to make the small pureed vegetables from the broth, which gives it a special touch to the dish as well. Perhaps it is morework but worth it. Just depends on how ltime do you have to do it.

And this is the end of this recipe, come to see more recipes of different meals! Thak you J (474)