Sultana tripe recipe

Ingredients to make callos ala sultana:

• 2 kilos of beef tripe
• 1 clean beef snout
• 1 leg of calf
• 3 pig’s feet
• 2 sausages
• 150 grams of serrano ham in cubes
• 2 bay leaves
• 1 chopped onion
• 1 green pepper
• 1 red bell pepper
• 2 cubes of chicken avecren
• 2 tablespoons of paprika
• 1 teaspoon nutmeg
• 1 teaspoon ground pepper
• 2 chillies
• 8 almonds
• 3 garlic cloves
• Salt
• 1 glass of white wine
• 2 glasses of broth from cooking the tripe
• 8 tablespoons of olive oil
• 10 black peppercorns
• a pinch of food coloring
• 3 plump ripe tomatoes, well grated.

How to make callos ala sultana:

1. In the espresso pot we put water to boil, and we put the tripe with the legs and the muzzle, we cover the pot and let it cook for 15 minutes, after this time, we remove the tripe and the legs with the muzzle and chop everything, removing the bones the legs, we will not cut it too small, we will reserve 2 good glasses of the broth from cooking the meats, in the mortar we put the garlic, the chili peppers, the almonds and salt, and we mash well, well and we will pour through the tripe, giving them several turns.
2. In a pan we put the oil to heat, when it is very hot we put the onion and the two very picadino peppers with a little salt, so that it is well sautéed, well, after about fifteen minutes we put the chorizos cut into slices not very and the ham followed by the tripe, the avecren, the ground pepper, the nutmeg and the paprika, sauté well, well and add the tomato with the coloring and the black peppercorns, at this point we will pour the white wine and the broth from the cook giving it a few turns and let cook over low heat stirring from time to time for 30 minutes, serve hot with bread and dip they are delicious.