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Recipe of pork tripe madrilena style

Madrid-style pork tripe recipe

🕒 82m 👤 1-4

Enjoy with your family some great Madrid-style pork tripe and you will surely get warm no matter how strong and harsh the winter is.


  • 1.5 kg. pork tripe
  • 500 gr. pig’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
  • Parsley
  • Salt
  • Laurel
  • Ground white pepper

Madrid-style pork tripe recipe

  1. After letting the tripe rest in water for about two hours, drain them well done into a large saucepan together with the nose and the trotters. Fill with water and bring to a boil. Once the water starts to bubble, you discard it and fill the saucepan with new water.
  2. Then add the chorizo, bacon and blood sausage. Stir and let it boil well.
  3. Peel the onion, cut it into four wedges and stick the cloves in it. Add to the saucepan along with the peeled garlic clove and the amount of salt, white pepper and bay leaf that you consider appropriate. Cover and let it cook for two and a half hours.
  4. When it is low, take out the garlic clove and onion. You are going to peel and chop the other onion, to add it to the pan with a good drizzle of oil, the garlic clove that you have cooked and fry it all. Stir well. Then add the chilli together with the tablespoon of paprika. Stir again and this time add the tablespoon of flour.
  5. Let it fry for a few minutes and add it to the pot you have prepared from the tripe. Let it cook for another 20 minutes and you will be able to enjoy this fantastic dish.

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