Madrid-Style Tripe

Ingredients

• 700 g Beef tripe (Cleaned and cut into pieces)
• 350 g Beef snout (Cleaned and cut into pieces)
• 380 g Calf's foot (Cleaned and cut into pieces)
• 1 Ham bone
• 1 Cured chorizo
• 1 Blood sausage
• 150 g Pancetta
• 1 Onion (Very finely chopped)
• 100 g Tomato sauce
• 3 Garlic cloves (Very finely chopped)
• 1 Chili pepper
• 2 Bay leaves (For the herb bundle)
• Fresh thyme (A few sprigs; the text mentions rosemary for the herb bundle, although the ingredient list specifies thyme)
• Salt (A generous handful for cooking and a little for the sofrito)
• Pepper (A little, for the sofrito)
• Olive oil (A generous drizzle)
• Water (Enough to cover; reserve the cooking broth)

Steps

1. 1

   Place the cleaned and cut tripe, calf's foot, and beef snout in a pressure cooker. Tie the bay leaves and the specified herbs into a bundle and add it to the cooker along with a generous handful of salt, the ham bone, and the pancetta.

2. 2

   Cover the ingredients with water and cook in the pressure cooker for 35 minutes. If using a traditional pot, cook them for about 4 hours.

3. 3

   Open the cooker and add the chorizo and blood sausage. Close the lid again and cook for a further 20 minutes.

4. 4

   Once everything is cooked, drain the ingredients and reserve the cooking water for the sauce.

5. 5

   In a pot, gently sauté the finely chopped garlic and onion with a generous drizzle of olive oil, a little salt, and pepper until golden.

6. 6

   Add the chili pepper and tomato sauce to the pot.

7. 7

   Add the cooked tripe. Cut the chorizo, pancetta, and blood sausage into pieces and add them as well.

8. 8

   Pour in some of the reserved broth and simmer for 30 minutes, until the sauce is creamy and reaches your preferred consistency. Add more broth if needed.

Notes

The recipe lists thyme among the ingredients but mentions rosemary when describing the herb bundle; the discrepancy is noted without resolving it. If you buy the tripe already cleaned, cut, and cooked, you can begin directly with the sauce preparation. It is suggested that you ask the butcher for 1 kg of tripe divided among tripe, calf's foot, and beef snout, although the recipe specifies 700 g, 380 g, and 350 g, respectively.

Nutrition per serving

• stew
• main course
• Spanish cuisine
• traditional
• pressure cooker
• meat
• gluten-free