🕒 85m 👤 1-4
You can also prepare some Madrid-style tripe with lambSomething unusual from time to time, but it will come in handy to combat the cold.
- 1.5 kg. lamb tripe
- 500 gr. lamb’s nose
- 75 gr. bacon
- 3 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
- Ground white pepper
Madrilenian lamb tripe recipe
- Let the corns soak for a couple of hours so that they release all the dirt they may contain and become a bit soft in the process. Then put them in the saucepan, without the water, along with the nose and the trotters. Cover well with water and bring to a boil. As soon as it starts to boil, pour out the water and fill the saucepan with clean water. Add the bacon, chorizo and blood sausage. Stir well and let it cook for a few minutes.
- Peel one of the onions as you wait, stick the cloves to the skin and put it in the saucepan with the peeled garlic clove (you don’t have to chop the onion). Add the amount of spices (bay leaf, salt, white pepper …) that you consider appropriate so that it has the flavor that you like the most, cover and let it cook for about two hours.
- When there is little left to be ready, go putting a pan to heat on the fire.
- Chop the remaining onion well, add it to the pan. Take the garlic clove out of the saucepan and add it as well. When everything begins to brown, add the chilli and a tablespoon of hot or sweet paprika, as you prefer. Stir well and add a tablespoon of flour.
- After about 10 minutes of simmering, remove the trotters from the saucepan and add this fry. Stir well and let it cook for the last 20 minutes. The dish will be ready to be served after that time.
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