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Callos A La Madrilena

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CATEGORY CUISINE TAG YIELD
Grains Spanish Snacks, Spanish 4 Servings

INGREDIENTS

1 lb "honeycomb" tripe
1/2 c Dry white wine
1 Tomato, chopped
1 Pig's foot or veal knuckle
split in half
2 Sprigs parsley
10 Peppercorns, lightly crushed
2 Cloves, crushed
1 ds Of nutmeg
2 Bay leaves
1/2 t Dried thyme, or equivalent
amount of fresh
Salt
1 Onion, coarsely chopped
6 Cloves garlic, peeled
2 T Olive oil
1 Onion, finely chopped
1/4 lb Chorizo, or Italian
sausage in 1/4-inch
slices
1/4 c Diced cured, unsmoked ham
1 T Flour
1 T Sweet red, Spanish paprika
1/2 Dried red chili pepper
crumbled remove seeds if
you wish

INSTRUCTIONS

(Tripe, Madrid Style)  Tripe is especially favored in Spain and, in
fact, most countries  where there is still a strong Spanish influence.
This isn't  surprising, because it makes a number of very different,
but  extremely tasty dishes. It requires long cooking times (less here
because it is almost always cleaned and partially precooked when you
buy it), but it keeps very well for days, in the refrigerator, and is
even better when reheated than when first prepared.  Since it's
difficult to buy half a pig's foot or half a veal knuckle, this  recipe
makes enough for 4 - 6 servings as a main course. Make a full  recipe a
day or two ahead of time, serve as many tapas as needed,  then enjoy
the rest as a main course or snacks. This can be reheated  very nicely
in the microwave, by the way.  To serve 4 - 6 as a main course, or make
12 - 18 tapas:  Rinse the tripe well, then put it into a rather large
kettle and add  cold water to cover.  Bring to a boil, then drain
immediately. Cut  the tripe into 1 1/2-inch squares and return it to
the empty kettle.  Add 3 cups cold water and the wine, tomato, pig's
foot or veal  knuckle, parsley, peppercorns, cloves, nutmeg, bay
leaves, thyme,  salt to taste, coarsely chopped onion and the garlic.
Cover and  simmer over low heat for 4 to 5 hours, until the tripe is
almost  tender.  Heat the oil in a skillet and saute the finely chopped
onion until it  is wilted.  Add the chorizo and ham and cook for 5
minutes.  Stir in  the flour and paprika and cook 1 minute more.  Add
1/2 cup of the  liquid from the tripe kettle, a little at a time, and
cook-stir until  the mixture thickens.  Add this and the chile to the
tripe.  Cover and cook 1 - 2 hours more.  Remove the cover and continue
cooking until the tripe is very tender.  Remove the pig's foot or veal
knuckle from the tripe.  Remove and  discard all skin, bone and fat.
Cut the meat into pieces and stir  into the tripe.  Serve in warmed
bowls or shallow individual tapa-size dishes.  Serve  with good crusty
bread for sopping up the sauce.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1747
Calories From Fat: 1239
Total Fat: 139.8g
Cholesterol: 543.6mg
Sodium: 4696.3mg
Potassium: 135.5mg
Carbohydrates: 20.1g
Fiber: 1g
Sugar: 2.3g
Protein: 103.7g


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