Callos a la Madrileña

Ingredients

• 1.2 kgbeef tripe — cleaned and cut into squares
• 2veal trotters — split
• 1morcilla
• 2chorizo
• 150 gjamón serrano — diced
• 1onion — studded with cloves
• 4 clovesgarlic — minced
• 2 tbspsweet pimentón de la Vera
• 1 tsphot pimentón picante
• 2 tbspall-purpose flour
• 400 mltomato sofrito
• 5 tbspextra virgin olive oil
• to tastefine sea salt

Method

1. Begin by preparing the tripe and veal trotters. Rinse the 1.2 kg of beef tripe and 2 veal trotters thoroughly under cold water. Cut the tripe into bite-sized pieces. Place them in a large pot, cover with water, and bring to a boil over high heat. Once boiling, drain and rinse again to remove any impurities.
2. In a large heavy-bottomed pot or Dutch oven, heat 3 tablespoons of the extra virgin olive oil over medium-high heat. Season the tripe and trotters with fine sea salt. Brown them in batches, ensuring each piece takes on a golden color before removing them from the pot. This step is crucial for developing deep flavors.
3. Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the same pot. Dice the onion and mince the garlic, then add them to the pot. Cook until the onion becomes translucent and the garlic is fragrant, about 5 minutes. Stir in the 2 tablespoons of sweet pimentón de la Vera and 1 teaspoon of hot pimentón picante off the heat to prevent bitterness.
4. Return the browned tripe and trotters to the pot. Add the 400 ml of tomato sofrito and stir well to coat the meat and vegetables. Dice the 150 g of jamón serrano, slice the 2 chorizo, and add them along with the morcilla to the pot.
5. Sprinkle 2 tablespoons of all-purpose flour over the mixture and stir to combine, allowing the flour to absorb the oil and juices, creating a roux. Pour in enough water to cover the contents of the pot by about 2 cm. Bring to a gentle simmer, then reduce the heat to low.
6. Cover the pot with a lid, leaving it slightly ajar, and let it braise gently for about 2 to 3 hours. Stir occasionally, checking that the tripe is tender and the sauce has thickened. The tripe should be soft and the sauce rich and flavorful, with the meat easily pierced by a fork.
7. Once the tripe is tender, remove the pot from the heat and let it rest for about 15 minutes. Skim any excess fat from the surface with a spoon. Taste and adjust the seasoning with fine sea salt if necessary.
8. Serve the Callos a la Madrileña hot, accompanied by crusty bread or boiled potatoes to soak up the savory sauce. Enjoy this traditional Madrid dish with family and friends.