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Recipe of tripe madrilena style with french fries

Madrid-style tripe recipe with French fries

🕒 34m 👤 1-4

If you want to enjoy a very complete dish, the Madrid-style tripe with french fries.

Ingredients

  • 4 potatoes medium
  • 1.5 kg. corns
  • 500 gr. cow’s nose
  • 100 gr. bacon
  • 4 handymen
  • 1 blood sausage
  • 1 chorizo
  • 1 tooth of Garlic
  • two onions
  • 1 tablespoon of flour
  • 1 tablespoon of paprika
  • 200 ml. Of olive oil
  • ½ chilli
  • 2 cloves
  • 1 tablespoon of paprika
  • Parsley
  • Salt
  • Ground white pepper

Madrid-style tripe recipe with French fries

  1. Put the corns to soak in a bowl with water, so that they release all the filth they may have. Then strain them and drain well. Put a large saucepan on the fire and add the tripe with the cow’s nose and the trotters. Cover everything with water and wait until it starts to boil.
  2. When the water boils, discard it, leaving all the meat in the saucepan, and refill it with clean water. Then also add the chorizo, the bacon and the blood sausage. Stir and turn the heat up to half.
  3. Peel one of the onions, cut it into slices and stick the cloves into the chunks. Another ingredient in the saucepan and wait for a few minutes to pass and then add the peeled garlic clove, and the amounts of bay leaf, parsley, salt and white pepper to your liking. Cover and reduce the heat to low power, so that it cooks for about two and a half hours.
  4. As that time passes, remove the garlic clove and the bones of the trotters, as well as the bay leaf. You are going to fry the garlic clove in a pan with oil along with the other finely chopped onion and a little parsley. Stir well and when the onion is golden add the chilli and a tablespoon of paprika. Stir again.
  5. Add a tablespoon of flour and let it cook for a few minutes, so that the sauce is completely done.
  6. Pour this sauce into the pot and let it simmer for about 20 minutes.
  7. While you can go preparing the fries, so peel and slice the potatoes. Fry them with a generous amount of oil and serve them on a plate accompanied by a portion of Madrid tripe.

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