Madrid tripe on Thermomix

Authorcoffeepot
ScoreDifficultyMedia

One of the best and most traditional casseroles of the community of Madrid are the Madrid tripe. Today we will prepare them in our Thermomix.

Madrid trumpets thermomix

Corns are the guts of the pig or the cow. Usually they are made of veal and mixed with leg and pork nose, however there are also beef, lamb or even cod. The chorizo ​​is important to give the perfect touch to this delicious preparation.

This recipe is not exactly light, but well worth trying.

Rinde1 Serving
Preparation10 minutesCooking30 minutesTotal40 minutes

Ingredients to make Madrid-style Callos in the Thermomix

12 garlic cloves
200 g diced onion
70 g Of olive oil
70 g of ham cut into tacos
70 g sliced ​​semi-cured sausage
1 tbsp of sweet paprika
1 bay leaf
400 g of the cooking liquid of the calluses
1 chili pepper (optional)
1 kg cooked corns with leg and nose
1 sausage in pieces
salt and black pepper to taste

Preparation of Madrid Callos in the Thermomix

1

Garlic, onion and oil are placed in the glass. We chop for 4 seconds at speed 4 and then program 8 more minutes at 100º temperature and spoon speed.

2

Add the ham and chorizo. We program in 100º temperature, spoon speed for 3 minutes. Add the paprika when there are a few seconds left.

3

Now we add the bay leaf, the liquid to cook the corns, the chilli pepper (optional), and a little salt and black pepper to taste. We program in 100º temperature and spoon speed for 10 minutes.

4

We add the calluses and the blood sausage and we program in temperature 100º, turn to the left and speed spoon for 20 minutes.

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Ingredients

12 garlic cloves
200 g diced onion
70 g Of olive oil
70 g of ham cut into tacos
70 g sliced ​​semi-cured sausage
1 tbsp of sweet paprika
1 bay leaf
400 g of the cooking liquid of the calluses
1 chili pepper (optional)
1 kg cooked corns with leg and nose
1 sausage in pieces
salt and black pepper to taste

Instructions

1

Garlic, onion and oil are placed in the glass. We chop for 4 seconds at speed 4 and then program 8 more minutes at 100º temperature and spoon speed.

2

Add the ham and chorizo. We program in 100º temperature, spoon speed for 3 minutes. Add the paprika when there are a few seconds left.

3

Now we add the bay leaf, the liquid to cook the corns, the chilli pepper (optional), and a little salt and black pepper to taste. We program in 100º temperature and spoon speed for 10 minutes.

4

We add the calluses and the blood sausage and we program in temperature 100º, turn to the left and speed spoon for 20 minutes.

Madrid tripe on Thermomix

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