Movatterモバイル変換

[0]ホーム

Jump to content

Callos a la Madrileña

Edit links

From Wikipedia, the free encyclopedia

Spanish stewed tripe dish

You can helpexpand this article with text translated fromthe corresponding article in Spanish. (September 2020)Click [show] for important translation instructions.

View a machine-translated version of the Spanish article.
Machine translation, likeDeepL orGoogle Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia.
Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article.
Youmust providecopyright attribution in theedit summary accompanying your translation by providing aninterlanguage link to the source of your translation. A model attribution edit summary isContent in this edit is translated from the existing Spanish Wikipedia article at [[:es:Callos a la madrileña]]; see its history for attribution.
You may also add the template{{Translated|es|Callos a la madrileña}} to thetalk page.
For more guidance, seeWikipedia:Translation.

Callos a la Madrileña is a stewedtripe dish, cooked slowly for hours over low heat, that is a speciality ofSpanish cuisine associated with the city ofMadrid. Traditionally, pig or cow tripe is used to make the dish, though modern recipes replace it with lamb or cod. When prepared correctly the broth is rich in gelatin and the tripe becomes very tender after the slow cooking process. The tripe can be browned before the cooking liquid is added, withtrotters,oxtails,black pudding and other ingredients for the soup like ham, chorizo and smoked paprika.^[1]^[2] It is common to serve this stew with themorcilla blood sausage, atapas dish typical of the region ofCastile and León.^[3]