Callos A La Madrilena - (Tripe Madrid Style)

Recipe Ingredients

1 lb	454g / 16oz	Tripe
2 lbs	908g / 32oz	Veal shanks
2 lbs	908g / 32oz	Spanish onions - chopped 1/2" dice (large)
2		Whole cloves
10		Garlic cloves - whole, unpeeled
6		Garlic cloves - thinly sliced
6 tablespoons	90ml	Extra-virgin olive oil
11		Chorizo sausages - (abt 1 lb) - cut into halves
1/4 lb	113g / 4oz	Bacon - cut 1/4" cubes
2 tablespoons	30ml	Sweet paprika
1 tablespoon	15ml	Fresh thyme leaves
1/4 teaspoon	1.3ml	Cinnamon
1/2 cup	118ml	Tomato paste
2 cups	474ml	Dry red wine
2 tablespoons	30ml	Crushed red pepper flakes
1/4 lb	113g / 4oz	Morcilla
		= (blood sausage, rice based)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1B18) - from the TV FOOD NETWORK

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