Meat and poultry Recipes Soups, stews and legumes recipes

Tripe to Madrid

Tripe to Madrid


  • Half
  • 240 minutes
  • For 8 people
  • € 4 / person
  • 320kcal per 100g.

How to prepare callos a la madrileña.

If we start talking about tapas in Madrid, well rather star stews in Madrid cuisine , there is a dish that occupies an exceptional position, tripe a la Madrilenian .

Both the calluses, as the oxtail stewed in wine , the bravas potatoes , the battered cod , the calamari sandwiches  and of course the grilled ear , are top in each of the bars and restaurants of the capital.

In the blog, calluses to Madrid could not be missing , just like Grandma Pilar does, with 4 hours of cooking that make all her children and grandchildren anxiously wait for Uncle Rafa’s birthday to arrive so I prepared them year after year .

They say that it is a typical dish of Madrid’s cold but I assure you that good tripe comes on any date, what you have to have are desire and will.

At home we like very spicy tripe although the way to prepare a tripe a la Madrilenian differs in each home, each with its own point, this is one more recipe and I think of quality.

A long preparation dish that is worth it, resulting in a super tasty spoon dish, I would even say creamy, which could not be more good.

Having said that, I encourage you to prepare this delight of Madrid’s gastronomy.

Before starting to cook. Preparation of ingredients

  1. The night before cooking the corns, we will leave the leg in pieces, the corns and the nose to soak with water and vinegar in the refrigerator.
  2. We also soak the pig’s claw with its knuckle. Once we have asked our butcher to cut it for us, overnight.
  3. When we buy the meat for the tripe, we will also ask our butcher to cut the veal leg.
  4. At home we will leave to soak in water with the juice and the skins of the lemon. Beef stomach and leg paw from the night before.
  5. This will facilitate the cleaning work of these meats. Although today they are marketed much cleaner than they were years ago. The lemon juice or a touch of vinegar will help us in the process so that we are immaculate to cook them.
  6. After having soaked the nail and knuckle of pork and the meats of stomach and leg of veal from the night before, we get down to business.
  7. We begin by washing the stomach and calf’s leg very well, mainly the stomach. We will dedicate some effort to this process. We cut the stomach into small bites, once we have it very clean.
  8. In a large saucepan (for being a bit practical I have prepared it in the express pot itself) we put the chopped stomach to cook in cold water.
  9. We introduce the 2 garlic cloves, the bay leaves, the peppercorns, the veal leg, the ham, the nail and the pork knuckle, for 5 or 6 minutes.
  10. Drain and reserve the veal leg and the claw and pork knuckle.

Cooking tripe in Madrid

  1. We put the stomach covered in cold water in the express pot and cook everything for 50 minutes.
  2. Remember that you must have the right water. Always cook at medium temperature so that the liquid inside the pot does not drain.
  3. If you are not going to use the express pot you can cook everything for 2 hours in the traditional way, adding water when necessary so that it does not run out of liquid and always at medium temperature.
  4. Meanwhile, we prepare the sofrito. Peel and chop the onions and garlic. We add them to a pan with a drizzle of extra virgin olive oil and let them brown.
  5. When they begin to reach a golden hue, add the grated or peeled and crushed tomatoes. We leave it for 2-3 minutes sautéing over medium heat and continuing to stir.
  6. Add the tablespoon of sweet paprika to the pan. If you also want a little spicy paprika it is great. At home they always go with a spicy touch, but for us they would not be tripe a la Madrilenian.
  7. Add the ground cumin and stir so that all the ingredients are integrated and rectify with salt.
  8. After 50 minutes, remove the express pot from the heat and (when it stops releasing steam) open the lid.
  9. We can put it under the tap with cold water to make it faster and easier. Thus we cut the cooking directly.
  10. Add the sofrito, the peppers, the cumin and the chorizo. We remove to integrate the ingredients well. At this point we will taste salt and add to our liking.
  11. We check the spices, adding some more. If we consider it necessary, to our liking and salting.
  12. We put the pot back on the fire but without covering. We let it continue cooking over medium heat until the corns are tender. I have cooked it for 3 more hours on medium low heat.

Final presentation of corns in Madrid

  1. Although it depends a lot on the taste of each house. I usually add the black pudding when there is one hour of cooking so that it does not fall apart, but if you do not care if it is integrated into the entire stew, you can add it in point 9.
  2. Throughout the process we will add water if the stew needs it because it stays a little dry, but never in excess. After adding water it is important that you check the salt point.
  3. We remove the chorizo ​​in pieces or slices when there are 30 minutes of cooking. We continue cooking.
  4. We check the cooking point being able to increase or decrease them in this last process as we see.
  5. Remove from the heat and let stand, with the lid on. At least 1 hour before serving. I like to let them rest overnight stored in the fridge.

You can see in this step by step how to prepare a tripe a la Madrilenian . Do not lose detail and they will be perfect the first time, like the ones prepared by Grandma Pilar.

Tips for some callus a la madrileña de chupete

  • Using parts of the veal that, a priori, would not be classified among the best, we can prepare a dish to remove the hat. With scarcity or without it, and although this recipe is especially indicated for cold months.
  • In any case, to give a little character to this stew, you can use a little ground black pepper in the sofrito, so you will give it a spicy touch, but not in excess.
  • If you are more of cayenne, you can also introduce this ingredient to replace the hot paprika.
  • The most important thing in this recipe is not to overdo it with the contribution of liquids. The sauce should be somewhat thick and should not be very watery.
  • The callus usually releases a lot of water, so it is better not to overdo it in its contribution and add a little water whenever the stew demands it.
  • We won’t need more than a good loaf of white bread to dip in the sauce. Also a good glass of red wine or a very cool beer, to enjoy as they send the canons of a great plate of tripe to Madrid. And of course a bed, because the siesta is not taken away by anyone.

Recommendations for corns in Madrid

  • It is a dish with so much tradition that it should have a clear origin. There is no specific data that evidences its origin. Some point out that it was the Asturians settled in the capital who brought this tradition to Madrid’s tables.
  • You can enjoy this tapas in many places in Madrid, find your favorite place and recommend it, it’s worth it.
  • There are countless places to take tripe in Madrid, each one has its favorite bar or restaurant. But I think that the richest I’ve ever tasted are those from La Tasquita de Enfrente , the “Gaona” tripe , just as Juanjo López’s father prepared them.
  • The chef gives us the secrets (although not all) so that we can make them in the style of his father Serafín López, known as “Gaona”.
  • The chef uses black tripe that he washes first in cold water with vinegar and lemon. After a first boil, cook the tripe with half a leg and three snouts of veal, black pudding, sausages, an onion punctured with spice cloves, a few black peppercorns and a few chillies, ham bones and some tips of heat. Iberian Ham.
  • Then mix the corns with a sofrito based on onion and bacon. Check the salt point and give them one last boil. Finish the dish by resting the calluses for a few hours in the refrigerator.

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