A stew made with care

Also called callos or tripe, usually pork or veal. This dish has been consumed in various recipes throughout Europe since ancient times. But tastes and opinions positively converge when you taste the popular and splendid Menudo in Seville. With a robust and pronounced flavor, nutritious and with a soft and somewhat fibrous texture, perfect on cold days, as a tapa, often paired with a good red wine... For many it is the first dish of a truly homemade meal.

Sevillian tripe
Ingredients
  • ½ kg of pork or veal tripe (cut and washed)
  • ½ kg chickpeas (can also be made without chickpeas, as you like)
  • 1 medium chorizo or two small, best with serranos
  • 100 or 150 grs of ham bacon, sliced (Iberian or Serrano)
  • 1 tomato, peeled
  • 1 red pepper
  • 2 bay leaves
  • 1 twig of spearmint
  • 1 head of garlic
  • 2 chili peppers
  • A pinch of cumin
  • 1 tablespoon of sweet paprika
  • Salt
  • Black pepper
  • ½ glass of olive oil (optional)
  • 1 glass of white wine (optional)
Elaboration

Place the tripe, cut and washed, in a pan with water, salt and vinegar. Boil for half an hour.
-
Remove the tripe, drain, pass it to a large pot, add the chickpeas (previously soaked, best if soaked overnight). Also add the ham bacon, the chorizo (in thick slices) and the chili pepper.
-
Mash the garlic, onion, tomato and green pepper with the cumin. Put in the pot with some olive oil and salt. Cover with water.
-
Cook everything for a while (to lock in the flavor) adding some black pepper and a spoonful of sweet paprika. Cook slowly and covered for more than an hour, stirring the pot at times so that it doesn’t stick and checking that the sauce is not consumed, which must be thickened.
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Place the sprig of peppermint and let stand. Make the tapas by serving with a slice of Sevillian bun bread, preferably.

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