Callos a la Andaluza
Seville — Mother recipe · en it
A traditional Spanish dish, Callos a la Andaluza is a perfect choice on a cold day, with a delightful mix of meat and vegetables.
📷 Makoki20 — CC0 (Wikimedia Commons)
⏱️ 30 min prep + 230 min cottura · 4 porzioni · media
Ingredients
- 500 g of pork tripe
- 2 onions
- 2 carrots
- 2 celery stalks
- 2 bacon strips
- 200 ml of red wine
- 300 ml of meat broth
- 200 g of zucchini
- 100 g of potatoes
- salt and pepper to taste
- 2 tablespoons of olive oil
- 200 ml of tomato sauce
Method
- In a large pot, sear the tripe with olive oil, then add the onions, carrots, and celery, and cook over medium heat for 10 minutes.
- Add the bacon, red wine, and meat broth, bring to a boil, cover, and simmer over low heat for 2 hours.
- Meanwhile, slice the zucchini and potatoes thinly.
- Add the zucchini and potato slices to the pot, and cook over medium heat for 20 minutes.
- Finally, add the tomato sauce, season with salt and pepper, and cook for another 10 minutes.
- Serve hot, drizzled with a bit of olive oil and chopped parsley.
The story
Callos a la Andaluza is a traditional Spanish dish, particularly popular in Andalusia, where the recipe has evolved over generations, incorporating local ingredients.
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