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Recipe of tripe with rice

Madrid-style tripe recipe with rice

🕒 50m 👤 1-4

A dish that will be great for you in winter are the Madrid-style tripe with rice, as it will help you warm up quickly while enjoying its incredible flavor.


  • 60 gr. from rice per person
  • 1.5 kg. corns
  • 500 gr. from 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
  • Laurel
  • Parsley
  • Salt
  • Ground white pepper

Madrid-style tripe recipe with rice

  1. After having soaked the tripe for a couple of hours, you put them in a saucepan, along with the nose and the trotters. Fill with water and let it cook until it boils.
  2. You have two options now, either change all the water or remove the suds yourself. Then add the bacon, blood sausage and chorizo. You are also going to add an onion cut in half and bathed in the cloves, as well as the garlic clove.
  3. Salt and pepper and add the bay leaf that you consider appropriate. Cover and simmer for two and a half hours.
  4. Once that time has passed, remove the onion, the trotters and the garlic clove. Put a frying pan on the fire, heat oil and fry the garlic clove together with the other chopped onion.
  5. When the onion is golden brown, add a tablespoon of parsley, the chilli and the tablespoon of paprika. Stir again.
  6. Wash the rice well under running water, so that all the starch is released, and add to the sauce. Stir for a few minutes and add the tablespoon of flour. After another couple of minutes, add to the pot. Let it be done for a quarter of an hour.

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