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Callos a la Madrilena (Tripe Madrid Style)

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  • 1 lb Tripe
  • 2 lb Veal shanks
  • 2 lg Spanish onions; chopped 1/2" dice
  • 2 Whole cloves
  • 10 Garlic cloves; whole, unpeeled
  • 6 Garlic cloves; thinly sliced
  • 6 tb Extra-virgin olive oil
  • 11 Chorizo sausages - (abt 1 lb); cut into halves
  • 1/4 lb Bacon; cut 1/4" cubes
  • 2 tb Sweet paprika
  • 1 tb Fresh thyme leaves
  • 1/4 ts Cinnamon
  • 1/2 c Tomato paste
  • 2 c Dry red wine
  • 2 tb Crushed red pepper flakes
  • 1/4 lb Morcilla (blood sausage; rice based)
  • Salt; to taste
  • Freshly-ground black pepper; to taste


Place tripe and veal shanks into a large pot and cover with cool water. Add half of the chopped onion, whole cloves and 10 garlic cloves and bring to a rapid boil. Reduce to a high simmer, cover and cook 45 minutes. Remove tripe and allow to cool. Continue cooking veal shanks for another hour. Remove shanks and reserve 2 quarts cooking liquid. Cut tripe into 1-inch by 2-inch rectangles. Cut meat off shanks and cut into 1-inch cubes. In a 6- to 8-quart soup pot, heat olive oil until smoking over medium heat. Add remaining onion and sliced garlic and cook until softened and golden brown, about 6 to 7 minutes. Add chorizo, bacon, paprika, thyme and cinnamon and continue cooking 8 minutes, stirring often. Add tomato paste, wine, crushed red pepper flakes and reserved cooking liquid and bring to a boil. Lower heat and simmer uncovered for 1 hour, or until it resembles a thick stew. Slice Morcilla into 1/2-inch rounds and add to stew. Cook 5 more minutes until warmed through. Season with salt and pepper and serve with grilled bread and toothpicks. This recipe yields 8 servings.
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B18 broadcast 06-16-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or-
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.