Callos al estilo de Yvonne cocinera de Casa Telva

Go to Image Tripe in the style of Yvonne, cook of Casa Telva
  • 2 kg. of tripe
  • 1 cow's trotter
  • 2 pig's trotters
  • 300 g. of pork loin head
  • 300 gr. of ham
  • 2 onions
  • 3 cloves of garlic
  • ½ glass of white wine
  • 2 roasted red peppers
  • Sweet and hot paprika (tablespoon and a half)
  • olive oil
  • Salt
  • Parsley
  • Chilli

Tripe requires maximum cleanliness. They are already bought fairly clean, but it is important to insist on this point. Wash them under cold running water and rub them well with lemon juice.

Put the tripe in a saucepan with onion and garlic, cover with water and salt. Leave to cook for about 3 hours. Throw away the cooking broth and cut the tripe into small squares, set aside in a casserole dish.

In another casserole with water, salt, onion and garlic, cook the pig's trotters and the cow's trotters. After this is cooked, it is boned and chopped together with the tripe, the cooking broth is strained and added to the above. Fry the diced pork in squares, the same as the ham, and add it to the casserole. In this oil, fry the onion, garlic and parsley. When it is ready, carefully add the paprika with the white wine and the chopped red peppers. Leave to cook over a gentle heat for about three hours.

Serve in a preheated earthenware dish.