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Food shots
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<blockquote data-quote="Ranie" data-source="post: 41449" data-attributes="member: 2495"><p>[ATTACH]7320[/ATTACH]</p><p></p><p>CALLOS</p><p>A typical Spanish dish that uses calf’s stomach lining (although it may also be beef or lamb), cut into small pieces. The tripe is sold clean and cut, but requires extended cooking (approximately four hours, or an hour in a pressure cooker) in water, with an onion, garlic cloves, a bay leaf, peppercorns and a glass of white wine. When the tripe is soft, a fried mixture (<em>sofrito</em>), the ingredients of which vary according to the region, is added, and it is cooked for another 30 minutes. In Madrid (<em>callos a la Madrileña</em>), the tripe is usually cooked with a bit of snout and trotter; the sauce is made with finely chopped onion and garlic, slices of <em>morcilla</em> (black sausage) and <em>chorizo,</em> ham, <em>pimentón</em> (a type of Spanish paprika) and a little flour.</p></blockquote><p></p>
[QUOTE="Ranie, post: 41449, member: 2495"] [ATTACH=CONFIG]7320._xfImport[/ATTACH] CALLOS A typical Spanish dish that uses calf’s stomach lining (although it may also be beef or lamb), cut into small pieces. The tripe is sold clean and cut, but requires extended cooking (approximately four hours, or an hour in a pressure cooker) in water, with an onion, garlic cloves, a bay leaf, peppercorns and a glass of white wine. When the tripe is soft, a fried mixture ([I]sofrito[/I]), the ingredients of which vary according to the region, is added, and it is cooked for another 30 minutes. In Madrid ([I]callos a la Madrileña[/I]), the tripe is usually cooked with a bit of snout and trotter; the sauce is made with finely chopped onion and garlic, slices of [I]morcilla[/I] (black sausage) and [I]chorizo,[/I] ham, [I]pimentón[/I] (a type of Spanish paprika) and a little flour. [/QUOTE]
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