Madrid-style tripe is a typical dish of Spanish cuisine, specifically from the Madrid region.
It is a preserve made from cooked beef tripe and seasoned with chorizo, blood sausage, bacon, onion, bell pepper, and spices such as paprika.
The tripe is simmered slowly to acquire a soft and gelatinous texture, while the additional ingredients provide it with an intense and spicy flavor.
This preserve is usually served hot, accompanied by bread or French fries, and is a popular choice in bars and restaurants, as well as in family gatherings and festivities.
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Ingredients: Callos (60%) (callos de vacuno, pata de vacuno, morro de vacuno), agua, jamón ibérico (10%) (jamón de cerdo ibérico, sal, conservadores (E-250, E-252)), chorizo ibérico (8%) (magro de cerdo ibérico, panceta de cerdo ibérico, sal, pimentón, especias, dextrosa, antioxidante (E-301), tripa de colágeno), tomate, cebolla, aceite de oliva virgen extra, almidón de maíz, tocino de jamón, sal, especias, emulsionante (E-412), pimentón, antioxidante (E-301), colorante (E-160c)).
