Callos a la Madrilena
| Yield: | 4 Servings |
| Categories: | Spanish, Snacks |
| 1 | lb | "honeycomb" tripe |
| 1/2 | c | Dry white wine |
| 1 | sm | 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 | ts | Dried thyme, or equivalent amount of fresh |
| Salt | ||
| 1 | sm | Onion, coarsely chopped |
| 6 | Cloves garlic, peeled | |
| 2 | tb | Olive oil |
| 1 | sm | Onion, finely chopped |
| 1/4 | lb | Chorizo (or Italian sausage), in 1/4-inch slices |
| 1/4 | c | Diced cured (unsmoked) ham |
| 1 | tb | Flour |
| 1 | tb | Sweet red (Spanish) paprika |
| 1/2 | Dried red chili pepper, crumbled (remove seeds if you wish) |
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