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.

By: matat tolentino

matat tolentino — Sun, 01 Nov 2009 06:32:29 +0000

It’s nice to read comments how callos is cooked. it’s true one has to discover how you come to improve callos by reading other recipes. apply what you have read. i got the recipe from my mother. lately. i have been using spaghetti sauce – italian style.

cleaning the tripe is tedious, but worth all the effort. when cooking callos for family “only” consumption, i put as much extender as i can – potatoes, carrots. When i do it for special people and occasions, i minimize the potatoes and carrots. then i use olives. more green and red peppers. lately i have tried putting canned pimientos – the sauce taste richer and tastier. nov. 1, 2009.

By: natie

natie — Sun, 18 Jan 2009 20:48:56 +0000

oh, my–what is this????? i just came to the bedroom to rest from all the cleaning, boiling and chopping for—CALLOS!!!! i’m not kidding!! alas, there were ‘extenders’, but that’s how i’m used to—but, our minds were in the same thing, MM….this is good for a cold day like today…my caserole was on the soupy side..hubby bought pan de sal baliwag, so i guess he’ll have that with his callos stew

By: Phyllis

Phyllis — Sun, 16 Nov 2008 04:15:23 +0000

My Italian family cooks Tripe with Tomatoe Sauce and fresh Green roasted peppers. Cook the tripe, slice and then add to tomatoe sauce with the cut up roasted green peppers. Let cook together for awhile till all the flavors mingle togther and have plenty of fresh Bread and lots of Wine. Sometimes we make it with just tomatoe sauce and plenty of Parmigiano cheese. Either way you make it, its better than Sex.

By: Charlie Sommers

Charlie Sommers — Fri, 14 Nov 2008 19:45:03 +0000

I cook another delicious tripe dish that is very popular in Mexico, menudo. To all of you who claim you do not cook recipes that require a lot of preparation, you poor things, you are missing out on some good food and the sense of accomplishment that goes with it.

By: chubbyprettylicious

chubbyprettylicious — Thu, 09 Oct 2008 03:30:16 +0000

MM,how about adding some olives?is it alright to add some?:-)im cooking your recipe as i am writing to you now.heheheh
btw,i have a copy of the aboitiz cookbook too.but i have not checked on their recipe.but i will follow your step by step experience.thanks for all your tips!!!i love your blog!!!!