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Callos a la Madrileña is a stewed tripe dish, cooked slowly for hours over low heat, that is a speciality of Spanish cuisine associated with the city of Madrid. Traditionally pig or cow tripe was used but modern recipes use lamb or even cod. It includes pig snout and trotters, black pudding, sausage, ham, and soup vegetables like carrots and onions. [1] When prepared correctly the broth is rich in gelatin and the tripe becomes very tender after the slow cooking process. The tripe can be browned before the cooking liquid is added, with trotter's, oxtails and other ingredients for the soup like ham, chorizo and smoked paprika. [2] It is common to serve this stew with the morcilla blood sausage, a tapas dish typical of the region of Castile and León. [3]
A version of the stew with chickpeas is made in the Philippines. [4] [5]
See also
References
- ^ "Callos a la madrileña". El Mundo.
- ^ Lobel's Meat and Wine:Great Recipes for Cooking and Pairing. Chronicle Books. 24 August 2006. p. 207. ISBN 9780811847322.
- ^ The Oxford Companion to Food (3 ed.). Oxford University Press. 2014.
- ^ Alejandro, Reynaldo G (1985). The Philippine Cookbook. ISBN 9780399511448.
- ^ Polistico, Edgie (2017). Philippine Food, Cooking, & Dining Dictionary. ISBN 9786214200870.
 | This Spanish cuisine–related article is a stub. You can help Wikipedia by expanding it. |
 | This pork-related article is a stub. You can help Wikipedia by expanding it. |
| You can help expand this article with text translated from
the corresponding article in Spanish. (September 2020) Click [show] for important translation instructions.
|
Callos a la Madrileña is a stewed tripe dish, cooked slowly for hours over low heat, that is a speciality of Spanish cuisine associated with the city of Madrid. Traditionally pig or cow tripe was used but modern recipes use lamb or even cod. It includes pig snout and trotters, black pudding, sausage, ham, and soup vegetables like carrots and onions. [1] When prepared correctly the broth is rich in gelatin and the tripe becomes very tender after the slow cooking process. The tripe can be browned before the cooking liquid is added, with trotter's, oxtails and other ingredients for the soup like ham, chorizo and smoked paprika. [2] It is common to serve this stew with the morcilla blood sausage, a tapas dish typical of the region of Castile and León. [3]
A version of the stew with chickpeas is made in the Philippines. [4] [5]
See also
References
- ^ "Callos a la madrileña". El Mundo.
- ^ Lobel's Meat and Wine:Great Recipes for Cooking and Pairing. Chronicle Books. 24 August 2006. p. 207. ISBN 9780811847322.
- ^ The Oxford Companion to Food (3 ed.). Oxford University Press. 2014.
- ^ Alejandro, Reynaldo G (1985). The Philippine Cookbook. ISBN 9780399511448.
- ^ Polistico, Edgie (2017). Philippine Food, Cooking, & Dining Dictionary. ISBN 9786214200870.
|
| This Spanish cuisine–related article is a stub. You can help Wikipedia by expanding it. |
|
| This pork-related article is a stub. You can help Wikipedia by expanding it. |