Callos a la Madrileña (Tripe with calf feeder)

Ingredients for Callos a la Madrileña (Tripe with calf feeder)

Instructions for Callos a la Madrileña (Tripe with calf feeder)

To prepare the Callos a la Madrileña (Tripe with calf feeder) recipe, please follow these instructions:

Get the butcher to chop calves feet over in pieces of 5 cm. s length. Got them in a saucepan with cold water. Bring it quickly to the boil and let it cook for a few minutes. Take the meat up with a skimmer, it came in a sieve and hold it under running cold water.

Put the sausage in a pan and boil it in so much water that the right is covered. Boil it for 5 minutes. Pour the water off.

Put calf's feet, tripe, which is cut into squares of about 5 cm., the onions and the peeled, but whole garlic and Bay leaves, parsley, salt and water in a saucepan. Bring it quickly to the boil and let it simmer 2 ½ hour. Add the ham, which is cut into cubes of 1 cm. and cook an additional 1 hour.

Sofrito: heat the oil up and add the onion and garlic. Fry them until they are clear, but not brown. Stir in the tomatoes, which skins and seeds are removed, in conjunction with paprika and cayenne pepper. Boil it for most of the liquid has evaporated and the sofrito'en is tykflydende.

Com 2 ½ dl. of the cooking water from the meat in sofritoen and whip it up in the pan with tripe and meat. Let it simmer ½ hour.

Roof hvidløgety up and throw it away. Put calf's feet on a Board. Cut the flesh from the feet. Remove Gristle and fat and cut the meat into small pieces. The sausage cut into slices at 1 – 1 ½ cm. 's thickness and both put it back into the pan. Taste it and serve it in a hot tureen. Due to the volume of gel-forming substances in both the tripe and feet, it is very necessary to servers right piping hot in heated plates, otherwise is formed which rapidly a geleagtigt layer on the edges of time.