Callos Vizcainos (Tripe in Wine Sauce) is a traditional Spanish recipe for a classic dish of blanched tripe cooked in chicken stock and wine that's finished in a tomato-based sauce. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Tripe in Wine Sauce (Callos Vizcainos).
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Ingredients:
300ml chicken stock
300ml dry white wine
1/2 tsp dried thyme, crumbled
1 bayleaf
1 whole onion
2 onions, finely chopped
1kg tripe, blanched in salted water and cut into strips 5cm long
a few slices of chorizo
4 tomatoes, blanched, peeled, de-seeded and chopped
2 tbsp tomato purée
1 celery stick, chopped
salt and freshly-ground black pepper, to taste
Method:
Combine the onion, stock, wine, thyme, bayleaf and tripe in a large saucepan. Bring the mixture to a boil then lower to a gently simmer and cook slowly for 60 minutes, or until the tripe is cooked through and tender. After this time, use a slotted spoon to lift the tripe onto a plate and set aside to keep warm.
Now add the tomatoes, tomato purée, celery and chopped onions to the liquid in the pan. Return to a simmer and cook for 30 minutes. Take off the heat then strain the mixture into a bowl. Remove the bayleaf and discard it then mash the vegetables with the back of a wooden spoon.
Strain the resultant sauce then return to the pan along with the tripe. Adjust the seasoning to taste then add the chorizo before bringing to a simmer and cook gently for 20 minutes. Take off the heat, transfer to a warmed bowl and serve.
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