Main Course

Callos a la Madrileña

Name: Callos a la Madrileña
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 份
Cuisine: spanish
Ingredients: 1,000 g beef tripe cleaned, cut into 1-inch pieces; 1 个 yellow onion finely chopped; 4 瓣 garlic minced; 2 茶匙 smoked paprika; 100 g chorizo cured, diced; 50 g serrano ham diced; 400 g canned crushed tomatoes; 750 ml chicken broth; 2 个 bay leaf; 0.5 茶匙 dried oregano; 400 g chickpeas canned, rinsed and drained; 2 汤匙 olive oil; 1 茶匙 salt; 0.5 茶匙 black pepper freshly ground; 2 汤匙 parsley fresh, chopped (可选)

This hearty Spanish stew features tender beef tripe simmered in a rich, smoky broth with chorizo, ham, and chickpeas. It's a flavorful and comforting dish, perfect for a cold day.

Forkin 的原创食谱

总用时: 3小时 30分钟
份量: 4
难度: 中等
每份: 659 kcal

无麸质

备料

配料

1,000 gbeef tripe, cleaned, cut into 1-inch pieces
1 个yellow onion, finely chopped
4 瓣garlic, minced
2 茶匙smoked paprika
100 gchorizo, cured, diced
50 gserrano ham, diced
400 gcanned crushed tomatoes
750 mlchicken broth
2 个bay leaf
0.5 茶匙dried oregano
400 gchickpeas, canned, rinsed and drained
2 汤匙olive oil
1 茶匙salt
0.5 茶匙black pepper, freshly ground

garnish

2 汤匙parsley, fresh, chopped(可选)

厨具

slotted spoon · large pot · dutch oven

做法

分步操作

1
Place the beef tripe in a large pot, cover with cold water, and bring to a boil.
约 10分钟
烹饪提示： Boiling the tripe first helps to remove any impurities and strong odors.
2
Drain the tripe, rinse it thoroughly, and set aside.
约 5分钟
3
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
约 1分钟
4
Add the chorizo and serrano ham to the pot and cook until crispy, about 5-7 minutes.
约 7分钟
5
Remove the chorizo and ham with a slotted spoon, leaving the fat in the pot, and set aside.
约 1分钟
6
Add the yellow onion to the pot and cook until softened, about 5 minutes.
约 5分钟
7
Stir in the garlic and smoked paprika, cooking for another minute until fragrant.
约 1分钟
烹饪提示： Be careful not to burn the garlic or paprika.
8
Add the crushed tomatoes and cook for 5 minutes, stirring occasionally.
约 5分钟
9
Return the tripe to the pot, then pour in the chicken broth.
约 1分钟
10
Add the bay leaf, dried oregano, salt, and black pepper.
约 1分钟
11
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 2 hours, or until the tripe is very tender.
约 2小时
烹饪提示： The longer you simmer, the more tender the tripe will become.
12
Stir in the chickpeas and the reserved chorizo and ham.
约 1分钟
13
Continue to simmer for another 30 minutes to allow the flavors to meld.
约 30分钟
14
Taste and adjust seasoning as needed.
约 1分钟
15
Discard the bay leaves before serving.
16
Serve hot, garnished with fresh parsley if desired.
烹饪提示： Callos a la Madrileña is traditionally served with crusty bread for dipping.

每份

营养

30%评分

热量: 659.1kcal
蛋白质: 49.4g
碳水化合物: 35.2g
脂肪: 26.5g
膳食纤维: 8.8g
糖: 10.1g

根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。

妥善保存

储存

Store leftover Callos a la Madrileña in an airtight container in the refrigerator.

重新加热

Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through.

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