*  Exported from  MasterCook  *
                           CALLOS A LA MADRILENA
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Snacks
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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            Of nutmeg
    2                    Bay leaves
      1/2   ts           Dried thyme, or equivalent
                         -amount of fresh
    1       sm           Onion, coarsely chopped
    6                    Cloves garlic, peeled
    2       tb           Olive oil
    1       sm           Onion, finely chopped
      1/4   lb           Chorizo (or Italian
                         -sausage), in 1/4-inch
      1/4   c            Diced cured (unsmoked) ham
    1       tb           Flour
    1       tb           Sweet red (Spanish) paprika
      1/2                Dried red chili pepper,
                         -crumbled (remove seeds if
                         -you wish)
   (Tripe, Madrid Style)
   Tripe is especially favored in Spain and, in fact, most countries where
   there is still a strong Spanish influence.  This isn't surprising, because
   it makes a number of very different, but extremely tasty dishes.  It
   requires long cooking times (less here because it is almost always cleaned
   and partially precooked when you buy it), but it keeps very well for days,
   in the refrigerator, and is even better when reheated than when first
   prepared.  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. 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.  This can be reheated very
   nicely in the microwave, by the way.
   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 cover.  Bring to a boil, then drain immediately. Cut the tripe
   into 1 1/2-inch squares and return it to the empty kettle.  Add 3 cups cold
   water and the wine, tomato, pig’s foot or veal knuckle, parsley,
   peppercorns, cloves, nutmeg, bay leaves, thyme, salt to taste, coarsely
   chopped onion and the garlic.  Cover and simmer over low heat for 4 to 5
   hours, until the tripe is almost tender.
   Heat the oil in a skillet and saute the finely chopped onion until it is
   wilted.  Add the chorizo and ham and cook for 5 minutes.  Stir in the flour
   and paprika and cook 1 minute more.  Add 1/2 cup of the liquid from the
   tripe kettle, a little at a time, and cook-stir until the mixture thickens.
   Add this and the chile to the tripe.  Cover and cook 1 - 2 hours more.
   Remove the cover and continue cooking until the tripe is very tender.
   Remove the pig’s foot or veal knuckle from the tripe.  Remove and discard
   all skin, bone and fat.  Cut the meat into pieces and stir into the tripe.
   Serve in warmed bowls or shallow individual tapa-size dishes.  Serve with
   good crusty bread for sopping up the sauce.
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