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Recipe of tripe with pork

Madrid-style tripe recipe with pork

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Ready to prepare a delicious dish of Madrid-style tripe with veal? It is going to be one of the richest dishes you have ever made.


  • 1.5 kg. corns
  • 1/2 kg. of pig snouts
  • 1 veal leg
  • 4 tablespoons of oil
  • 150 gr. chorizo
  • 150 gr. black pudding
  • 1/2 chilli
  • 1 bay leaf
  • 4 nails
  • 2 tablespoons of pepper
  • 1 tablespoon of nutmeg
  • 2 teeth of Garlic
  • 1 onion
  • 1 tablespoon of flour
  • 2 tablespoons tomato fried
  • 1 tablespoon of paprika
  • 1 glass of White wine
  • 1 glass of water
  • Salt

Preparation of Madrid tripe with veal

  1. The first of all is that you blanch all the meat, which you will be able to achieve by scraping it in water several times, until it is very clear, at which time you chop it well, all well minced.
  2. Put a pot on the fire with plenty of water and add all the meat inside. So that the vegetables do not fall apart, the best thing you can do is chop it and put it in a net or basket and sink it in the bottom of the pot. Cover and cook for about two hours (if you use a pressure cooker, an hour and a half should be enough).
  3. Once ready, uncover the pot and salt and pepper to your personal taste, add the paprika and continue cooking for another 20 minutes, but this time without the lid.
  4. Next, in a pan, you are going to fry the paprika together with the chorizo, blood sausage and chilli, all very well chopped.
  5. Add the nutmeg and cloves, pouring in the white wine and cooking it all until the wine is consumed.
  6. Mix the flour with the fried tomato and add the mixture to the pan to make a sauce with all the ingredients.
  7. Take the meat out to put it in a clay pot, pour in a little broth and then the stir-fry that you have prepared.
  8. Let it rest for a few minutes before eating and enjoy it.

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