TRYPE MADRID-STYLE <ul><li>Ingredients for 4 servings: 1 ½ kilos of veal trype, 1 veal’s hand, 100 grs. Pork fat, 1 ham bone, 2 black puddings, 2 farm-made spiced sausages, 1 garlic head, 2 onions, olive oil, parsley, bay leaf, flour, paprika, milled white pepper and salt. </li></ul><ul><li>When preparing this dish, the prior cleaning of the veal’s trype and hand is of the utmost importance. My butcher sells it clean and I don’t have to go through all the cleaning process. (if not your case, see last page for procedure) </li></ul>
TRYPE MADRID-STYLE <ul><li>Boil the intestines and the hand in a casserole full of water, when it boils, leave for 5 minutes and discard all water. </li></ul><ul><li>Add fresh water to the trype and hand and the pork fat, the ham bone, the black puddings, the spiced sausage, one onion, the garlic, the bay leaf, the parsley and the salt and pepper. </li></ul><ul><li>When it boils again, take the foam away and turn heat very low and have it cooking for 3 hours. </li></ul>
TRYPE MADRID-STYLE <ul><li>In a frying pan drop some olive oil and lightly fry the onion, when transparent, </li></ul><ul><li>Add the hot paprika and a spoonful of flour. Stir for 8 minutes aprox and pour to the casserole. </li></ul>
TRYPE MADRID-STYLE <ul><li>Bring to the boil again and alllow the whole thing to simmer for 15 more minutes. </li></ul><ul><li>Callos taste much better the day after. </li></ul><ul><li>The texture is very gelatinous and the taste… unforgettable! </li></ul>
TRYPE MADRID-STYLE <ul><li>Hope you enjoy it! As a main dish (serve in individual earthenware dishes) </li></ul><ul><li>Or as a tapa! </li></ul><ul><li>The cleaning procedure is as follows: Scrap the intestines with a knife, scalding them in boiling water and, with the help of a brush, scrubbing them with salt and lemon juice or vinegar, until all the fat is removed. Then they should be rinsed several times. </li></ul>
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