Spanish Tripe and Chorizo Stew — Madrid Tripe Stew
Madrid working-class stew of beef tripe simmered with chorizo, morcilla, and ham hock in a tomato-pimenton broth thickened naturally, finished with chickpeas and served with country bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice cooked tripe into 3cm strips, slice chorizo and morcilla into rounds, dice onion, smash garlic, grate tomato, drain chickpeas, and tear ham hock meat.
Sweat
Heat olive oil in a heavy pot over medium, add onion and bay leaves with a pinch of salt, cook 6–7 minutes until pale gold. Add smashed garlic, cook 60 seconds until fragrant.
Bloom
Stir in sweet and hot pimenton off heat for 15 seconds, return to medium-low, add chorizo and morcilla, cook 4–5 minutes until red oil renders fully from the sausages.
Build
Add grated tomato, cook 4–5 minutes until darkened. Add tripe, ham hock, and remaining salt, toss 90 seconds until everything is evenly coated in pimenton sofrito.
Simmer
Pour in hot stock, bring to vigorous simmer, cover, reduce to low, cook 40 minutes until tripe is tender and broth thickens naturally. Add chickpeas 4 minutes from end to warm through.
Finish and plate
Discard bay leaves, taste and adjust salt. Ladle into warm bowls, scatter black pepper over top, serve with toasted country bread alongside.
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