The great classic of Madrid taverns, simmered slowly until a smooth and glossy sauce is achieved, rich in natural gelatin, and spiced with smoked pimenton, chorizo and blood sausage.
Ingredients
- 1.2 kg Whole blanched beef tripe (rumen and honeycomb)
- 1 piece Fresh veal foot, split in half
- 200 g Mild Spanish cooking chorizo with pimenton
- 200 g Spanish cooking blood sausage with onions (morcilla)
- 150 g Aged serrano ham end (rindless)
- 2 pieces Medium yellow onions
- 6 cloves White garlic cloves
- 2 leaves Dried bay leaves
- 3 pieces Whole cloves
- 1 tbsp Sweet smoked paprika from La Vera (pimentón dulce DOP)
- 1 tsp Hot paprika from La Vera (pimentón picante DOP)
- 1 tbsp T55 white wheat flour
- 3 tbsp Extra virgin olive oil
- 1 tsp Tellicherry black peppercorns
- 1 tsp Fine sea salt
- 5 cl White wine vinegar 6%
Method
- Carefully rinse the beef tripe and veal foot under cold water with the white wine vinegar. Place them in a large pot, cover generously with cold water and bring to a rolling boil. Let boil for a few minutes to purify the meats, then drain completely and discard this first water.
- Cut the blanched tripe into even, bite-size squares. Return the chopped tripe and veal foot to the clean pot, then cover with cold water to about two fingers above the meats.
- Peel one of the yellow onions and stud it with the cloves. Add this studded onion to the pot, along with half of the peeled whole garlic cloves, the bay leaves, the black peppercorns and the serrano ham end cut into small dice.
- Bring gently to a simmer. Skim the surface as soon as the first foam appears to keep the broth clear, then lower the heat to the minimum, cover and let simmer very gently for two hours.
- Prick the skin of the chorizo and blood sausage with the tip of a knife to prevent them from bursting under pressure. Carefully place them whole in the pot with the tripe. Continue simmering covered for about thirty minutes, until the sausages are very tender, then remove them with a slotted spoon and set aside on a plate.
- While the meats are cooking, prepare the sofrito in a separate skillet. Pour in the extra virgin olive oil and heat it over low heat. Add the second finely sliced onion and the remaining minced garlic cloves. Sweat patiently until the onion becomes translucent and just begins to brown.
- Sprinkle the wheat flour over the melting onions and stir continuously for one minute to cook the flour without burning it. Remove the skillet from the heat, stir in the sweet smoked paprika and hot paprika, then immediately mix with a wooden spoon. Deglaze at once with two ladles of broth taken from the tripe pot, whisking to form a smooth sauce.
- Pour this thickened sofrito directly into the large pot. Remove the clove-studded onion and the bay leaves. Take out the veal foot, remove the central bones which are now loose, cut its gelatinous meat into small pieces and return it to the pot.
- Cut the chorizo and blood sausage into thick slices, then return them to the pot. Simmer uncovered over very low heat for about forty minutes, stirring regularly to prevent the bottom from catching, until the sauce becomes syrupy, glowing red and coats the back of a spoon.
- Taste the stew and adjust the seasoning with fine sea salt to your liking. Turn off the heat and let rest for about twenty minutes before serving in preheated terracotta dishes.
Nutrition
Per serving
- Energy
- 600.3 kcal
- Protein
- 60.99 g
- Carbohydrate
- 9.49 g
- Fat
- 35.87 g
- Fibre
- 2.5 g
- Calcium
- 32.36 mg
- Iron
- 1.45 mg
- Magnesium
- 22.56 mg
