Callos a La Madrilena
1 lb "honeycomb" tripe 1/2 c Dry white wine 1 sm Tomato, chopped 1 Pig's foot or veal knuckle, -split in half 2 Sprigs parsley 10 Peppercorns, lightly crushed 2 Cloves, crushed 1 d...
Ingredients
- 1lb"honeycomb" tripe
- 1/2cup dry white wine
- 1small tomato, chopped
- 1pig's foot or veal knuckle,
- 10peppercorns, lightly crushed
- 2Cloves, crushed
- 1ds of nutmeg
- 2bay leaves
Directions
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1 lb "honeycomb" tripe 1/2 c Dry white wine 1 sm Tomato, chopped 1 Pig's foot or veal knuckle, -split in half 2 Sprigs parsley 10 Peppercorn
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This isn't surprising, because it makes a number of very different, but extremely tasty dishes
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It requires long cooking times (less here because it is almost always cleaned and partially precooked when you buy it), but it keeps very we
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Since it's difficult to buy half a pig's foot or half a veal knuckle, this recipe makes enough for 4 - 6 servings as a main course
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Make a full recipe a day or two ahead of time, serve as many tapas as needed, then enjoy the rest as a main course or snacks
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This can be reheated very nicely in the microwave, by the way
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To serve 4 - 6 as a main course, or make 12 - 18 tapas: Rinse the tripe well, then put it into a rather large kettle and add cold water to c
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Bring to a boil, then drain immediately