|
| |
Tripe Stew With Calf's Feet, Ham And Sausages
(Callos A La Madrilena)
|
|
|
| What You Need: |
|
|
2 pounds calf's feet (about 3 feet), sawed, not chopped, into 3-inch pieces, or substitute 2 pounds fresh pig's feet sawed into 3-inch pieces
¾ pound garlic-seasoned smoked pork sausage
3 pounds tripe, cut into 2-inch squares
2 cups coarsely chopped onions
1 small head of garlic, trimmed of root fibers and dry outer casing, but not peeled or separated into individual cloves
2 small bay leaves
3 parsley sprigs
2 teaspoons salt
4 quarts water
½ pound smoked ham, cut into ½-inch cubes
SOFRITO
2 tablespoons olive oil
½ cup finely chopped onions
1 tablespoon finely chopped garlic
3 medium-sized tomatoes, peeled, seeded and finely chopped (see Huevos a la Flamenca), or substitute 1 cup chopped, drained, and canned tomatoes
1 teaspoon paprika
½ teaspoon cayenne pepper
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Blanch the calf's feet in a large saucepan by covering them with cold water, bringing the water to a boil over high heat and cooking them briskly for 2 minutes. Drain and rinse thoroughly under cold running water.
|
2. Place the sausages in an 8- to 10-inch skillet and prick them in two or three places with the tip of a small, sharp knife. Add enough cold water to cover them completely and bring to a boil over high heat. Then reduce the heat to low and simmer uncovered for 5 minutes. Drain on paper towels.
|
3. In a heavy 8- to 10-quart casserole, combine the calf's feet, tripe, onions, head of garlic, bay leaves, parsley, salt and water. Bring to a boil over high heat, reduce the heat to low, partially cover the casserole and simmer for 2 hours. Then add the ham, partially cover again, and cook for 1 hour longer.
|
|
SOFRITO:
|
1. In a heavy 8-to 10-inch skillet, heat the olive oil over moderate heat until a light haze forms above it. Add the onions and garlic and, stirring frequently, cook for 5 minutes, or until the onions are soft and transparent but not brown.
|
2. Stir in the tomatoes, paprika, and cayenne pepper, bring to a boil and cook briskly, uncovered, until most of the liquid in the pan evaporates and the mixture is thick enough to hold its shape lightly in a spoon.
|
3. Ladle about 1cup of the tripe stock into the sofrito and stir until well blended. Then pour the mixture slowly into the simmering casserole, stirring constantly. Add the pork sausage and simmer partially covered for 30 minutes.
|
4. To serve, remove and discard the head of garlic. Transfer the calf's feet and sausages to a plate. With a small, sharp knife cut the calf's feet meat away from the bones.
|
5. Remove the fat and gristle and cut the meat into small pieces. Slice the sausages into ½-inch-thick rounds, then return the meats to the casserole. Taste for seasoning, and ladle the stew into a heated tureen.
|
6. Because of the large amount of natural gelatin in the tripe and calf's feet, it is important that the stew be served very hot and in heated soup plates. If the plates are cold, the gelatin will thicken to a gummy consistency.
|
|
|
|
|
|
|
|
