🕒 39m 👤 1-4
Is Madrid tripe with chorizo really a very complicated dish to make? With this recipe you will not have any problem in its preparation.
- 1 kg. chopped beef tripe
- 1 calf knee bone
- 1/2 kg. of veal snouts
- 1/2 veal leg
- 1 pork hand
- 1 onion
- 1 tooth of Garlic
- 1 carrot
- 1 leek
- 200 gr. black pudding
- 200 gr. chorizo
- 50 gr. of ham
- 1 chilli
- 1 tablespoon of hot paprika
- 1 tablespoon of sweet pepper
- 1 glass of White wine
- 100 ml. sauce tomato
- Olive oil
Preparation of Madrid-style tripe with chorizo
- In cold water you will blanch the tripe, the calf knee bone, the snout and both the veal leg and the pig’s hand. To do this, put everything in water and scrub them, and so on several times while you change the water.
- Put the ingredients in cold water to keep them cool while you prepare other ingredients.
- In a net or a small basket, put the onion cut into quarters, the whole garlic cloves, the chopped carrot and the chopped leek.
- Put all the meat covered with water and the net in a pot. If you are using a pressure cooker, simmer for 1 hour and 45 minutes. In the case of using a normal pot you will have to cook over low heat for four hours.
- Uncover the pot and add the chorizo and the chopped blood sausage. Now you will cook it for about 25 minutes (in a normal pot) or 10 minutes (in a pressure cooker).
- Pass all the vegetables through the food mill and this you pour over the tripe.
- In a frying pan, fry the ham, paprika and chilli with a little oil. When they take color add the white wine. As the wine is about to evaporate, add the flour with the tomato sauce and stir to thicken.
- Pass the tripe with a little broth and the chorizo, in addition to the blood sausage, with a little broth and add this sauce. Let’s enjoy it.
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