Editor's Note: Tripe Madrid-Style evokes the spices and flavors of an exotic Spanish getaway. A delicious tripe recipe that comforts on a cold day, the combination of savory, tender meat and luscious tomatoes is the perfect soul-soothing stew that will have you wanting more. It takes a while to cook, but as the saying goes, all good things take time - the finished product is well worth the wait.
This recipe is adapted from the excellent The Foods and Wines of Spain by Penelope Casas. It is a heart-warming dish that should be cooked for a long time, and eaten on cold, wintry days.
Cooking MethodSlow Cooking
Total Timeunder 4 hours
Recipe CourseMain Course
Taste and TextureHerby, Meaty, Savory, Spiced
- 1 lb ox tripe
- ½ cup dry white wine
- 2 ripe tomatoes, peeled and chopped
- 1 pig’s foot, split in half
- 2 parsley sprigs
- 10 peppercorns, lightly crushed
- 2 cloves
- A few gratings of nutmeg
- 2 bay leaves
- 2 thyme sprigs
- 1 onion, peeled and coarsely chopped
- 8 garlic cloves, peeled
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 oz chorizo sausage, peeled and sliced
- 3 oz diced, cured ham (prosciutto-style)
- 1 tbsp paprika
- 1 tbsp flour
- 2 dried red chillies, seeded and crumbled
- 1 small bunch of flat-leaf parsley, leaves only
Place the tripe in a pot and cover with water. Bring to the boil and drain.
Cut the tripe into small squares and put it in a pan with 3½ cups water, the wine, tomatoes, pig’s foot, parsley, peppercorns, cloves, nutmeg, bay leaves, thyme, salt, the coarsely chopped onion, and the garlic.
Cover and cook over a very low heat, or in a low oven (275°F, but make sure it comes up to the boil before it goes in the oven), for 2 hours.
In a frying pan, heat the oil and fry the finely chopped onion until it is lightly colored. Add the chorizo and ham and cook for 5 minutes. Stir in the paprika, fry for a few moments, and then add the flour. Cook over a low heat for a few minutes, and then add a large ladle of the cooking liquid. Stir until the mixture thickens. Return the tripe to the pan, together with the chilli, and cook for another hour.
Carefully lift out the pig’s foot and remove the bones. Break up the meat and return to the tripe. Coarsely chop the parsley, stir it into the tripe, and serve immediately in a suitably rustic, terra cotta bowl.
Penelope Casas suggests serving this with a green salad and plenty of good crusty bread. That would be in situ; here, I would suggest plenty of boiled potatoes, either served separately, or stirred into the stew.
1994, 2006 Simon Hopkinson