Callos A La Madrilena - (Tripe Madrid Style)
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 8
 

Ingredients:

1 pound tripe
2 pounds veal shanks
2 large spanish onions -- chopped 1/2 inch dice
2 whole cloves
10 cloves garlic -- whole, unpeeled
6 cloves garlic -- thinly sliced
6 tablespoons extra-virgin olive oil
11 links chorizo sausages - -- (abt 1 lb), cut into
1/4 pound bacon -- cut 1/4 inch cubes
2 tablespoons sweet paprika
1 tablespoon fresh thyme leaves
1/4 teaspoon cinnamon
1/2 cup tomato paste
2 cups dry red wine
2 tablespoons crushed red pepper flakes
1/4 pound morcilla -- (blood sausage, rice
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
 

Preparation:

Place tripe and veal shanks into a large pot and cover with cool water. Add half of the chopped onion, whole cloves and 10 garlic cloves and bring to a rapid boil. Reduce to a high simmer, cover and cook 45 minutes. Remove tripe and allow to cool. Continue cooking veal shanks for another hour. Remove shanks and reserve 2 quarts cooking liquid. Cut tripe into 1-inch by 2-inch rectangles. Cut meat off shanks and cut into 1-inch cubes. In a 6- to 8-quart soup pot, heat olive oil until smoking over medium heat. Add remaining onion and sliced garlic and cook until softened and golden brown, about 6 to 7 minutes. Add chorizo, bacon, paprika, thyme and cinnamon and continue cooking 8 minutes, stirring often. Add tomato paste, wine, crushed red pepper flakes and reserved cooking liquid and bring to a boil. Lower heat and simmer uncovered for 1 hour, or until it resembles a thick stew. Slice Morcilla into 1/2-inch rounds and add to stew. Cook 5 more minutes until warmed through. Season with salt and pepper and serve with grilled bread and toothpicks. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B18)