Recipe - Callos A La Madrilena

1 pound "honeycomb" tripe
One half cup Dry white wine
1 small Tomato, chopped
1 Pig's foot or veal knuckle,
split in half
2 Sprigs parsley
10 Peppercorns, lightly crushed
2 Cloves, crushed
1 ds Of nutmeg
2 Bay leaves
One half teaspoon Dried thyme, or equivalent
amount of fresh
Salt
1 small Onion, coarsely chopped
6 Cloves garlic, peeled
2 tablespoon Olive oil
1 small Onion, finely chopped
One fourth pound Chorizo (or Italian
sausage), in 1/4inch
slices
One fourth cup Diced cured (unsmoked) ham
1 tablespoon Flour
1 tablespoon Sweet red (Spanish) paprika
One half Dried red chili pepper,
crumbled (remove seeds if
you wish)

(Tripe, Madrid Style)

Tripe is especially favored in Spain and, in fact, most countries where
there is still a strong Spanish influence. This isn't surprising, because
it makes a number of very different, but extremely tasty dishes. It
requires long cooking times (less here because it is almost always cleaned
and partially precooked when you buy it), but it keeps very well for days,
in the refrigerator, and is even better when reheated than when first
prepared. Since it's difficult to buy half a pig's foot or half a veal
knuckle, this recipe makes enough for 4 6 servings as a main course. Make
a full recipe a day or two ahead of time, serve as many tapas as needed,
then enjoy the rest as a main course or snacks. This can be reheated very
nicely in the microwave, by the way.

To serve 4 6 as a main course, or make 12 18 tapas:

Rinse the tripe well, then put it into a rather large kettle and add cold
water to cover. Bring to a boil, then drain immediately. Cut the tripe
into 1 1/2inch squares and return it to the empty kettle. Add 3 cups cold
water and the wine, tomato, pig's foot or veal knuckle, parsley,
peppercorns, cloves, nutmeg, bay leaves, thyme, salt to taste, coarsely
chopped onion and the garlic. Cover and simmer over low heat for 4 to 5
hours, until the tripe is almost tender.

Heat the oil in a skillet and saute the finely chopped onion until it is
wilted. Add the chorizo and ham and cook for 5 minutes. Stir in the flour
and paprika and cook 1 minute more. Add One half cup of the liquid from the
tripe kettle, a little at a time, and cookstir until the mixture thickens.

Add this and the chile to the tripe. Cover and cook 1 2 hours more.
Remove the cover and continue cooking until the tripe is very tender.

Remove the pig's foot or veal knuckle from the tripe. Remove and discard
all skin, bone and fat. Cut the meat into pieces and stir into the tripe.

Serve in warmed bowls or shallow individual tapasize dishes. Serve with
good crusty bread for sopping up the sauce.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip