Madrid style belly – 55000 Recipes. Passion for food


Madrid style tripe

Restorative stew. Although his legionary followers can eat a good meal at any time, with dipping bread and a glass of red, why not? Making them at home is not difficult; a little patience.


  • 1 teaspoon paprika from La Vera
  • ¾ kg of veal leg and snout
  • 1 ham tip
  • 1 large onion
  • 1 chorizo ​​of cantimpalos
  • 1 Asturian sausage
  • 4 bay leaves
  • 1 head of garlic
  • 4 cloves
  • The juice of 1 lemon
  • Sol
  • For the soffrit
  • 100 ml extra virgin olive oil
  • 1 large onion
  • 4 peeled tomatoes
  • 1 clove garlic
  • 50 g diced ham
  • 50 g chopped chorizo
  • 1 and ¼ kg of beef belly


  1. Chop the belly, legs and snout to the same size (1.5 cm squares, approximately) and cook for 10 minutes in a saucepan filled with water with the juice of one lemon. Drain, rinse the calluses and boil them again for 10 minutes in clean water. Squeeze them and transfer them to another saucepan, along with the onion in which the cloves, the garlic head, the hot pepper and the bay leaf have been glued. Season.
  2. Simmer until the meat is tender, about two hours.
  3. Meanwhile, in a pan, sauté the finely chopped onions in the oil until well spread. Remove excess oil, if necessary, and add the chopped seedless tomatoes and garlic clove, mashed with a little salt. When everything is well fried, add the finely chopped ham and chorizo ​​and stew for a few more minutes. Outside the heat, add the red pepper so that it does not burn and stir well.
  4. Pass this sauce through a food grinder and pour it over the belly.
  5. Add Cantimpalos chorizo, ham tip and blood sausage and cook for half an hour, about. Remove the sausages and cut them into slices. Put them back in the stew. Check the salt level and adjust if necessary. Allow to cool and store in the refrigerator. It will form a block that can be frozen to keep longer.
  6. Eat the belly the next day, heating it over low heat.


Now is your time.
David from 55000 Recipes