Callos a la Madrileña (Madrid-Style Tripe Stew)

• 2 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 1 ½ tsp Fine sea salt
• 4 cloves Garlic
• 2 tsp Smoked paprika
• 400 g Canned chopped tomatoes
• 2 Bay leaves
• 900 g Beef tripe
• 200 g Spanish chorizo
• 120 g Serrano ham
• 900 ml Water
• ½ tsp Black pepper

1. Trim away any tough bits of the tripe, then rinse it well under cold running water. Cut into bite-sized pieces. Slice the chorizo and cut the serrano ham into small pieces.
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, stirring, until softened and lightly golden. Stir in the garlic and cook for 1 minute until fragrant.
3. Take the pot off the heat and stir in the smoked paprika so it blooms without burning. Tip in the tomatoes and return to medium heat. Cook for 5 minutes, stirring, until the tomatoes darken slightly and the oil starts to separate at the edges.
4. Add the tripe, chorizo, serrano ham, bay leaves, water, remaining salt and black pepper. Bring to a gentle simmer, then turn the heat down low so the stew barely bubbles. Cover and cook for 2 hours, stirring occasionally, until the tripe is tender.
5. Uncover and simmer for 30 to 40 minutes to thicken the sauce; it should be glossy and coat the tripe. Taste and adjust with a little more salt if needed. Rest off the heat for 10 minutes before serving so the flavours settle.

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