Callos a la Madrileña

Ingredients

• 4 pig’s stomachs
• 100 g of bacon
• 2 onions
• 2 carrots
• 2 celery stalks
• 2 garlic cloves
• 100 ml of white wine
• 500 ml of meat broth
• 1 lemon
• Salt and pepper
• Olive oil
• 200 g of potatoes

Method

1. Clean the pig’s stomachs and cut them into pieces. Sauté the bacon and onions in a pan with olive oil.
2. Add the carrots, celery, garlic, and peppers. Cook on medium heat for 10 minutes.
3. Add the pig’s stomachs, white wine, and meat broth. Cover and simmer on low heat for 2 hours.
4. Cut the potatoes into cubes and add halfway through cooking. Peel the lemon and add the juice.
5. Season with salt and pepper and cook until the potatoes are done. Serve hot.
6. Finish with a bit of chili pepper if desired.