Callos Madrileños (Madrid-Style Tripe Stew)

• 900 g Beef tripe, pre-cooked, honeycomb tripe if possible
• 2 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 6 cloves Garlic
• 2 tsp Smoked paprika
• 2 Bay leaves
• 900 ml Beef stock
• 200 g Chorizo sausage, cured, firm chorizo
• 200 g Spanish morcilla, firm morcilla
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Rinse the tripe well under cold running water, then cut it into bite-sized pieces. Slice the chorizo and morcilla into thick rounds. Finely chop the onion and thinly slice the garlic.
2. Heat the olive oil in a Dutch oven over medium heat. Add the onion with a pinch of the salt and cook for 8 to 10 minutes until soft and lightly golden, stirring often. Stir in the garlic and cook for 1 minute until fragrant.
3. Take the pan off the heat and stir in the smoked paprika so it blooms without burning. Tip in the tripe, bay leaves and beef stock, then bring to a gentle simmer. Cover and cook on low for 1 hour 30 minutes, stirring occasionally, until the tripe is tender.
4. Add the chorizo and simmer, uncovered, for 20 minutes so the sauce reduces and turns glossy. Add the morcilla and cook for 10 minutes more, keeping the heat low so it stays in pieces. Season with the remaining salt and the black pepper, then rest off the heat for 5 minutes before serving piping hot.

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