Home > Around The World > Spain > Tapas > Tripe


Image of Tripe<br/>Callos

1 lb/500 g tripe
3 oz/100 g fresh or canned tomato
1 onion, quartered
16 garlic cloves, peeled
10 black peppercorns
2 whole cloves
2 bay leaves
2 sprigs parsley
Pinch of aromatic herb such as thyme or oregano
1 ham bone or several bacon bones
Olive oil
1 onion, finely chopped
cup/3 oz/90 g diced salt pork
1 chorizo sausage, diced
1 teaspoons flour
1 teaspoons paprika
5 oz/150 g canned peeled Italian tomatoes
2 chilies, seeded and chopped
cup/4 fl oz/60 ml white wine
Chopped parsley


Serves: 8


1. Wash the tripe thoroughly, then blanch it for 3 minutes in a large pot of boiling water. Drain and cut the tripe into in (2 cm)squares.

2. Cover the tripe with fresh water. Add the tomato, quartered onion, 8 garlic cloves, peppercorns, cloves, bay leaves, parsley sprigs, herb and bone and cook, covered, for about 4 hours or until the tripe is almost tender. Discard all but 2 cups/16 fl oz/500 ml of the cooking liquid.

3. Heat the olive oil in a pan and fry the chopped onion until transparent. Add the salt pork, chorizo and remaining garlic and cook for 2 minutes. Stir in the flour and paprika and cook for 2 minutes, then add the canned tomatoes, chilies, wine and 1 cup/8 fl oz/250 ml of the tripe cooking liquid. Cook, covered, for 15 minutes.

4. Add the tripe, uncover and cook for a further hour; if the sauce is reducing too much, add more reserved cooking liquid as needed. Sprinkle with parsley and serve.

Related food category: