Callos a la Madrileña

Ingredients

• 1kg beef or veal tripe, cleaned and cut into squares
• 1 pig's trotter, split
• 200g chorizo, sliced
• 150g morcilla (blood sausage), sliced
• 400g cooked chickpeas
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tomatoes, grated
• 1 tbsp sweet paprika
• 1 bay leaf
• 2 tbsp olive oil
• Salt
• White vinegar, for soaking

Before you cook

• Soak the tripe in cold water with a splash of vinegar and a pinch of salt for 1 hour, then rinse it thoroughly.
• Cut the cleaned tripe into 2-inch squares.

Steps

1. Place the tripe and split trotter in a large pot and cover with water.
2. Bring the pot to a boil and skim off the foam.
3. Lower the heat and simmer, covered, for 2 hours, until the tripe is tender.
4. Heat the olive oil in a separate skillet over medium heat.
5. Add the chopped onion and garlic and cook for 5 minutes, until softened.
6. Stir in the grated tomatoes and sweet paprika.
7. Cook the mixture for 5 minutes, until it thickens into a sauce.
8. Drain the tripe and trotter, reserving a cup of the cooking liquid, and add them to the sauce.
9. Add the bay leaf and the reserved cooking liquid to the pot.
10. Simmer everything together for 30 minutes.
11. Add the sliced chorizo, morcilla, and chickpeas to the pot.
12. Simmer for a final 20 minutes, until the sauce is rich and the sausages have given up their flavor.
13. Taste and adjust the salt.
14. Serve hot in shallow bowls with crusty bread.