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Spanish cuisine boasts a rich array of traditional dishes that have stood the test of time. One such emblematic dish is callos a la madrileña (Madrid-style tripe), a hearty and flavorful stew. In this recipe, we present an innovative reinterpretation: the tripe burger “a la madrileña”, blending the essence of classic Madrid cuisine with a contemporary presentation.
Ingredients
For the Madrid-style tripe:
- 1 kg of cleaned and chopped beef tripe.
- 200 g of beef snout.
- 1 beef foot.
- 1 smoked Asturian chorizo sausage.
- 1 smoked Asturian blood sausage (morcilla).
- 1 piece of cured ham.
- 2 medium onions.
- 1 head of garlic.
- 2 carrots.
- 2 bay leaves.
- 1 teaspoon of sweet paprika.
- 1 teaspoon of hot paprika.
- 1 teaspoon of black peppercorns.
- 2 cloves.
- 1 chili pepper (optional).
- Water.
- Extra virgin olive oil.
- Salt to taste.
For the burger:
- Artisanal hamburger buns.
- Melting cheese (e.g., Manchego or Tetilla).
- Fresh lettuce leaves.
- Slices of ripe tomato.
- Caramelized onions (optional).
- Condiments to taste (mayonnaise, mustard, etc.).
Preparation
1. Preparing the Madrid-style tripe:
- Cleaning the tripe: Even if purchased pre-cleaned, it’s advisable to rinse the tripe again with cold water and a splash of vinegar. Rinse several times until the water runs clear.
- Initial cooking: In a large pot, place the tripe, snout, and foot. Cover with cold water and bring to a boil. Cook for 5 minutes and discard the water to eliminate impurities.
- Stewing: In the same pot, add the tripe, snout, and foot again. Add the whole onions (one studded with the cloves), the head of garlic, peeled whole carrots, bay leaves, peppercorns, and the chili pepper if a spicy touch is desired. Cover with fresh water and bring to a boil.
- Slow cooking: Reduce the heat and simmer for approximately 2 hours, or until the tripe is tender.
- Adding sausages: After this time, add the sliced chorizo and blood sausage, along with the piece of cured ham. Cook for an additional 30 minutes.
- Sauté: In a separate pan, heat a drizzle of olive oil and sauté a finely chopped onion until translucent. Add the sweet and hot paprika, stirring quickly to prevent burning, and immediately pour into the tripe pot.
- Adjusting flavor: Season with salt to taste and let the stew rest, preferably overnight, to allow the flavors to meld.
2. Preparing the burger:
- Reducing the tripe: Remove the tripe from the stew and chop finely. In a pan, heat a bit of olive oil and sauté the chopped tripe until it acquires a more compact texture, suitable for forming a burger patty.
- Forming the patty: Shape the tripe mixture into a patty of the desired burger size. If necessary, use a cooking ring to shape it.
- Assembly: Lightly toast the hamburger bun. Place the tripe patty on the bottom half, add a slice of melting cheese, and broil until the cheese melts. Top with lettuce leaves, tomato slices, and caramelized onions if desired. Add condiments to taste and cover with the top half of the bun.
Presentation
Serve the burger accompanied by homemade fries or a fresh salad. This fusion of tradition and modernity will surprise diners, offering a new perspective on a classic dish from Madrid’s culinary heritage.
Note
Note: This recipe is a creative reinterpretation and does not follow the traditional preparation of callos a la madrileña. For more on this innovative approach, you can refer to the article from El HuffPost: HuffPost