Callos a la Madrileña
Slow-cooked for 3 hours with rich collagen content—truly satisfying

🌿Ingredients
Beef tripe, beef tendons, Spanish chorizo sausage
Spanish ham cubes, onions, diced tomatoes, garlic cloves, lemon
Cloves (spice), black peppercorns, bay leaves, smoked paprika powder, salt, olive oil

📝Instructions
1️⃣ Cut the beef tripe and tendons into chunks. Blanch them in hot water mixed with lemon juice to remove any unpleasant odors.
2️⃣ Halve an onion and stud it with cloves. Place it in a large pot with the beef tripe and tendons along with black peppercorns, bay leaves, garlic cloves, and olive oil. Add enough water to cover everything by about two finger-widths. Simmer for a total of 3 hours. If necessary during cooking, keep adding water to maintain the level.
3️⃣ When nearly 3 hours have passed on your stew timer: prepare your seasonings by chopping up some chorizo sausage into small pieces as well as finely dicing onions and garlic.
4️⃣ Heat some olive oil in a frying pan; once hot enough sauté your diced onions and garlic until they release their aroma then add in those chopped sausages & ham cubes stirring around before adding diced tomatoes & smoked paprika powder cooking all together for roughly six-eight minutes ensuring flavors meld well.
5️⃣ Finally combine this sautéed mixture back into main pot continuing gentle simmering another twenty-twenty-five minutes till fully cooked through ready serve deliciously hearty dish!