Callos (Cow Tripe Stew)

One of most traditional dishes of the Madrid gastronomy, easy to find in many bars, taverns and restaurants from the humblest ones to the most elegant.

Ingredients for 4 people:

-1,5 Kg. (3.5 Lb) Cow Tripe.

-1 Kg. (2.3 Lb)Cow Snout.

-100 Gr. (3.5 Oz) Salt Pork Belly.

-1 Cured Ham Bone.

-2 Blood Sausages.

-2 Chorizos.

-1 Onion.

-1 Head of Garlic.

-1 Bay Leaf.

-Flour.

-Sweet Paprika.

-Ground White Pepper.

-Olive Oil.

-Salt.

It is pretty important with this recipe carry out a deep cleaning of the cow tripes and snout. It must be done by scraping them with salt and lemon or vinegar, and cleaning them with plenty of water. Boil them in a pot with water, when it starts to boil, switch the water and add the salt pork belly, the cured ham bone, the blood sausages, the chorizos, the onion, the bay leaf, salt and white pepper.

When the water starts to boil again, remove the foam from the top and lower the heat and let it cook slowly for about 3 hours.  Meanwhile in a pan prepare the saute with the olive oil, the onion, the peeled garlic,  1 tablespoon of paprika and 1 tablespoon of flour (add the paprika and the flour when the onion and the garlic get soft). When all of the ingredients are mixed add the chorizo and the blood sausages, stir it for a little while and add the saute to the bowl along with the tripe and the snout.  Take care the stew doesn’t run out of broth but it shouldn't be too soupy.

Salt to your liking and present it in a ceramic dish.