|
|
Madrid Tripe
Ingredients:
- 675g (1-1/2lb) parboiled Tripe.
- 300g (11oz.) cooked Chickpeas drained.
- 225g (8oz.) Chorizo Sausage sliced.
- 150g (6oz.) Spanish Morcilla (blood sausage), left whole.
- 480ml (16fl.oz.) dry white Spanish Wine.
- 7 tblsp. Olive Oil.
- 5 tblsp. Freshly chopped Parsley.
- 2 tblsp. Spanish Pimentón (or paprika).
- 3 tsp. fresh Thyme Leaves.
- 16 Peppercorns.
- 3 Onions chopped.
- 6 Garlic Cloves finely chopped.
- 6 Tomatoes, chopped.
- 2 Bay Leaves.
- 2 Small Chilies, chopped.
- 6 Cloves.
- A pinch ground Nutmeg.
- Salt.
Preparation:
1. Soak the tripe in milk or water for about 10 minutes, rinse and drain well. Cut into 5cm (2 inch) squares.
2. In a large heavy saucepan, heat the oil until very hot; add the garlic and onions, and sauté until lightly golden.
3. Add the tripe, wine, pimentón and chorizo, boil then add the thyme, nutmeg, tomatoes, peppercorns, chili, cloves, bay leaves and a pinch of salt. Mix it well.
4. Add the morcillas and simmer for about 1 1/2 to 2 hours until the tripe is tender.
5. Remove the bay leaves, add the chickpeas and simmer for about 10 minutes until heated through.
6. At last, before serving, garnish with the parsley.
Back to:
» Spain Recipes
|
|
|
|
|
