Recipe: My Veal Tripe Madrid Style

Name: Mes tripes de veau a la madrilene
Prep time: 20 min
Cook time: 120 min
Total time: 200 min
Yield: 4 portions
Ingredients: 800 g de tripes de veau blanchies et taillées en gros morceaux; 1 oignon jaune épluché et émincé; 1 carotte épluchée et taillée en dés; 2 poivrons 1 jaune et 1 rouge évidés et émincés; 3 gousses d'ail dégermées et émincées et thym citron; 4 pommes de terre moyennes (BF15) épluchées et taillées en 2 sur la longueur; une douzaine d'olives vertes dénoyautées; 2 grosses cuillers de bon concentré de tomate; 1 bouteille de rosé de Provence par exemple; quelques dés de chorizo; Beurre et huile d'olives; sel de mer et poudre de safran.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.8/5 (13 reviews) Meat

Prep 20 min

Cook 120 min

Rest 1h

Total 3h20

Servings 4 serv.

Ingredients for 4 servings

800 g of blanched veal tripe cut into large pieces
1 yellow onion peeled and sliced
1 carrot peeled and cut into dice
2 peppers 1 yellow and 1 red cored and sliced
3 garlic cloves germinated and sliced and lemon thyme
4 medium potatoes (BF15) peeled and cut in half lengthwise
a dozen pitted green olives
2 large spoonfuls of good tomato paste
1 bottle of Provence rosé for example
a few cubes of chorizo
Butter and olive oil
sea salt and saffron powder.

Step-by-step directions

1 In a casserole dish suitable for the oven pour a good splash of olive oil and a knob of butter then when everything is hot, place your tripe and brown it.

2 Then add your garnish onion carrot garlic, peppers a little thyme salt and pepper and let it sweat covered for 10 minutes.

3 Add the tomato paste, stir well then pour in the wine and bring to a boil, salt and season with a little saffron powder.

4 Turn on the oven to 170°(th6).

5 Put your covered casserole in it for 1 hour 30 minutes.

6 Then add your potatoes olives and chorizo cubes for an additional 30 minutes.

7 When it comes out of the oven let it rest like this for 10 minutes then taste it and plate your dishes with care.
In summer you can add to this recipe a beautiful blanched tomato cut into large dice.

Terre mer