Receta de callos a la madrileña con los productos de nuestra serie Pearl

Madrid-style tripe recipe with the products of our Pearl series

Eating Madrid style is a real pleasure, but not restricted to the capital. In fact, today we propose you to make some tripe in its traditional way.

We recommend that, for this elaboration, you use the products of our Serie Pearl. Next, in the explanation of the recipe, we will discover why.

For this preparation you will need the following ingredients.



  1. We will begin the preparation by preparing the tripe, which we will cut into square pieces.

  2. We wash the calluses, the little hand and the nose well. We will put in our cocotte Pearl the three elements covered with cold water and bring to a boil to remove all its impurities. When this temperature is reached, we will have everything for about 5 minutes, remove and drain and wash in a stream with plenty of cold water.

  3. As we will continue to make this recipe in our cocotte Pearl, we must wash it with hot water to continue and thus eliminate any impurities that may have remained from the water from the first cooking.

  4. We put back in our cocotte Pearl the tripe, the trotter and the snout and add 1 whole onion, 1 peeled carrot, the cloves, the bay leaf, the pepper and a little salt.

  5. Cover the ingredients with water and cook over low heat for about 4 hours. As, later, we will use the broth for the sauce, we will try to make it as concentrated as possible and we will achieve this by releasing part of the cooking steam thanks to our Helix Dripless Lid. For this reason our cocotte Pearl It is ideal for this preparation.

  6. Before finishing cooking, in the last hour, we will add the chorizo and blood sausage.

  7. Once the time has elapsed, we will check that everything is tender and let it cool down to be able to partially defat the broth.

  8. While we finish cooking and let the broth cool, we can start preparing the sauce. The first thing we will do is chop the garlic cloves, a small onion and a leek very finely and we will begin to make a sauce in our pearl frying pan

  9. At this point, if we want to give our dish a spicy touch, we can add one or two dried chillies.

  10. While we make the sofrito we can start preparing the chorizo and blood sausage that we will cut into slices, separate the tripe, bone the trotters and cut the nose into pieces.

  11. We cook the vegetables and, when they are ready, we add the paprika, the meat of the chorizo pepper and the flour and, later, a little broth from the cooking of the tripe that we will have previously defatted and strained.

  12. We will proceed to grind the onion and carrot from cooking in a blender glass as this purée will give us an ideal texture for the sauce. We will incorporate it into the sauce with a little more broth.

  13. Add the tripe, meat and sausages and let cook over medium heat for about 30 minutes or until the sauce is the desired thickness. Remember that you can use the chopped onion and carrot to thicken the sauce. 

  14. It is optional at this last point to add some cooked chickpeas. These are not part of the traditional recipe but it is increasingly common to incorporate them into this preparation because they give it a delicious touch.

  15. Once we get the desired result of the sauce, we will rectify the point of salt and serve it very hot at the table. As a plating suggestion, the traditional is in clay dishes that we will have previously put in the oven, so that they maintain the temperature of the tripe while we eat them.


RECOMMENDATION OF USE: Do not put metal objects in the frying pan or the cocotte and to chop the vegetables always do it in the blender jar. It is recommended to use wooden utensils.