Family recipe .......
been a long time since I put the mess preparing a callus that is a meal not everyone likes, but in our house we all love. I prepared as my mother taught me and come out great. Ingredients
1 bay leaf 1 tomato
1cebolla
1 clove garlic ; 1chorrito
oil 2 pork legs clean
1kg beef tripe
500gr jellied pig's snout
Sofrito:
2 onions 2 cloves garlic 3 tomatoes
; Paprika The Chinata
1 splash of white wine
2 diced ham sausages
Preparation first thing
to do is wash the tripe with hot water un poco de sal y un chorrito de vinagre, normalmente vienen limpios pero así nos aseguramos de que estén perfectamente limpios.
Poner en la olla rápida los callos (sin cortar), las patas de cerdo, 1 tomate, 1 cebolla, 1 diente de ajo, 1 hoja de laurel, 1 chorrito de aceite, un poquito de sal y cubrimos con agua. Cocemos durante 1/2 hora.
Una vez pasado ese tiempo, escurrimos los callos y pasamos por el pasapuré la verdura con un poquito de caldo. Picamos los callos y picamos el morro, yo lo suelo picar en trozos más bien pequeños porque es como nos gusta. Si las patas de cerdo son grandes, intentamos "aprovechar" la meat we can from them, if not check nothing is the same, the truth is that I take very little soil.
We fry the onion, garlic and tomatoes. When we see that start to be well done, add a little paprika and a dash of white wine. Also chop the chorizo \u200b\u200band ham and incorporate a few minutes. Add the tripe and cast part of the cooking juices until we are to our liking, there are people who like very soupy and others who prefer more espesitos, add salt and let boil for 10 minutes, stirring carefully because stick right away if they see you are very strong heat slightly lowered and solved ....
This time we have eaten with chips, you can eat as we like, and freeze. These amounts in my 5 portions left me rather abundant.
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