Callos a la Madrilena in Whisk(e)y Pimento Sauce

Madrid style tripe stew or Callos a la Madrilena is a very common dish in Spain since the 16th century. Offal meat was popular in Europe and considered as a delicacy until the 20th century when technological innovations in farming significantly changed the yield therefore enabling consumers the luxury of picking their preferred cuts of meat.

Callos is an easy dish to make but requires a long time to prepare. What used be served in lowly taverns and peasant kitchens is nowadays considered a luxury dish served worldwide in elegant Spanish restaurants.

A typical callos dish would have tripe, chorizo, bell peppers and chickpeas

Trivia: There are 4 types of tripe; namely: plain, book, honeycomb & reed. Honeycomb tripe is the best type to use as it is the most tender.

Another variation with Spanish manzanilla olives

Ingredients:

1 kilo Honeycomb Tripe (cleaned)

2 pcs Chorizo (sliced)

100 grams Cured Smoked Ham (Serrano ham is preffered)

100 grams Smoked Pork Jowl (or Bacon)

4oz. Maker's Mark Cask Strength or any robust whiskey to counter the gamey flavor of the tripe (2oz. for deglazing, 2oz for the sauce)

2 pcs. Tomatoes (Roasted)

1 bulb Garlic (split crosswise in half with the other half minced)

2 pcs. Red Bell Peppers (Roasted)

1 pc. Large Onion (thinly sliced)

1/8 cup Balsamic Vinegar (or Apple Cider Vinegar)

3 pcs. Dried laurel leaves

2 tbsp. Freshly Ground Black pepper

5 tbsp. Paprika (Smoked - makes all the difference)

As needed Flour

As needed Olive Oil

As needed Beef stock or flavor bouillon diluted in water

To Taste Salt & Pepper

To Taste Brown Sugar

Use and substitue what you have available in your pantry.

Instructions:

1. Rinse and clean the tripe under running water, scrub with coarse salt and rinse again.

2. In a Dutch oven cover the tripe with enough water to cover the meat and tenderize in low heat for at least 30 min, set aside.

3. In a different pot drizzle with olive oil and sauté the chorizo(Chorizo burns quick), minced garlic and the other half of the bulb of garlic until golden brown on its flat surface, skim the half of the browned garlic bulb and set aside with the roasted bell peppers & tomatoes.

4. Using the garlic chorizo oil sauté the onions, ham and pork jowl continue to cook until the onion & fat is caramelized on edges. Stir in the whiskey to deglaze and add in the brown sugar, 2 tbsp. of freshly ground pepper & smoked paprika.

5. Add back the tripe, laurel leaves, chorizo-garlic-bell peppers-tomato mix, 2 oz of whiskey, the balsamic vinegar and stock to slightly cover the mixture (add stock as needed) in the Dutch oven. Simmer on low for 3 hours or more until the stock is reduced to a creamy texture and the tripe is very tender to the bite (you may add starch to thicken).

6. About 10 minutes before serving, add in the half of the browned garlic bulb and cover to perfume the dish.

7. Salt and pepper to taste and garnish with your herb of choice.

Digestif:

The salinity and the welcome pungence of peat makes for the perfect continuity with the strong flavors of Callos. Lagavulin 16's smokiness akin the satisfaction of that much needed smoke break after a heavy dinner,

Lagavulin 16

43% ABV

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