Callos A La Madrilena (Tripe Madrid Style) Recipe

• 1 lb Tripe
• 2 lb Veal shanks
• 2 lrg Spanish onions minced 1/2" dice
• 2 whl cloves
• 10 x Garlic cloves whole, unpeeled
• 6 x Garlic cloves thinly sliced
• 6 Tbsp. Extra-virgin extra virgin olive oil
• 11 x Chorizo sausages - (abt 1 lb) cut into halves
• 1/4 lb Bacon cut 1/4" cubes
• 2 Tbsp. Sweet paprika
• 1 Tbsp. Fresh thyme leaves
• 1/4 tsp Cinnamon
• 1/2 c. Tomato paste
• 2 c. Dry red wine
• 2 Tbsp. Crushed red pepper flakes
• 1/4 lb Morcilla (blood sausage, rice based) Salt to taste Freshly-grnd black pepper to taste

1. Place tripe and veal shanks into a large pot and cover with cold water.
2. Add in half of the minced onion, whole cloves and 10 garlic cloves and bring to a rapid boil.
3. Reduce to a high simmer, cover and cook 45 min.
4. Remove tripe and allow to cold.
5. Continue cooking veal shanks for another hour.
6. Remove shanks and reserve 2 qts cooking liquid.
7. Cut tripe into 1-inch by 2-inch rectangles.
8. Cut meat off shanks and cut into 1-inch cubes.
9. In a 6- to 8-qt soup pot, heat extra virgin olive oil till smoking over medium heat.
10. Add in remaining onion and sliced garlic and cook till softened and golden, about 6 to 7 min.
11. Add in chorizo, bacon, paprika, thyme and cinnamon and continue cooking 8 min, stirring often.
12. Add in tomato paste, wine, crushed red pepper flakes and reserved cooking liquid and bring to a boil.
13. Lower heat and simmer uncovered for 1 hour, or possibly till it resembles a thick stew.
14. Slice Morcilla into 1/2-inch rounds and add in to stew.
15. Cook 5 more min till warmed through.
16. Season with salt and pepper and serve with grilled bread and toothpicks.
17. This recipe yields 8 servings.

tripe, onions, cloves, garlic, garlic, extravirgin extra virgin olive oil, bacon, sweet paprika, thyme, cinnamon, tomato paste, red wine, red pepper, morcilla

Taken from cookeatshare.com/recipes/callos-a-la-madrilena-tripe-madrid-style-98102 (may not work)