Comments on: Callos ala Madrilena / Tripe Stew, Madrid Style

By: Jewel

Jewel — Thu, 14 Jan 2010 16:35:16 +0000

I’ve only eaten tripe, never cooked it myself. I feel like I am missing out on a Pinay’s rite of passage. I will have to have my mom help me prep it sometime.

By: Carlos

Carlos — Fri, 25 Dec 2009 04:24:46 +0000

Thanks for this MM. Was planning on making my own Callos themed post since it’s one of our staple foods during a family gathering. We would have bacalao cooked in tomatoes + potatoes, callos with olive oil and bruchetta, and finally the lengue with orange marmalade. As you can tell we are a very spanish influenced family. Our last name was taken from a town near Madrid called Palmas! Will go get a dish now for lunch and hopefully my post will be up today! Btw I learned this technique from my boss and my lola. We would boil the tripe using firewood for a few hours to make them really tender and soft. A few hours before we serve it, we take the pot, put it in a cooler/styrofoam box lined with telephone directories (to avoid burning the container) and by the time we put everything together the meat is so tender it literally melts in your mouth. This is to save on Gas as well as electricity. The slow boil as well as the constant temperature of the firewood technique adds something special.

We use garbanzos as well not potatoes.

By: emsy

emsy — Mon, 16 Nov 2009 06:48:31 +0000

I knew there’s callos in here somewhere :)) I’d love to make the callos old-school with the slow cooking and boiling, but I really don’t have the time (and maybe even the patience) to do it! do you think I can cook the tripe in a pressure cooker to soften it faster?

By: Marketman

Marketman — Sun, 01 Nov 2009 23:08:55 +0000

carmen, I think the spumanti is a bit sweet, so I would opt for white wine instead…

By: carmen

carmen — Sun, 01 Nov 2009 21:58:07 +0000

MM,

Interesting recipe. Can I use leftover spumanti? Or should I get something less sweet?
Would appreciate your suggestion. Thanks.