Callos a la Madrileña

Step by stepInstructions

1. Cover the tripe with cold water in a pot, bring to a boil, and simmer 5 minutes. Drain and rinse well.
2. In a large heavy pot, brown the beef shank and ham hock in a splash of oil, then add the onion and garlic and cook until soft, about 5 minutes.
3. Stir in the crushed tomatoes, paprika, cumin, and bay leaves, and cook 2 minutes until fragrant.
4. Add the wine, broth, and tripe. Bring to a boil, then reduce to a very low simmer, cover, and cook 2 hours, stirring occasionally.
5. Add the chorizo, morcilla, and chickpeas and simmer 30 minutes more, until the tripe is meltingly tender and the broth is rich.
6. Discard the bay leaves, season with salt, and serve hot in deep bowls with crusty bread.