Honey comb beef tripes - Part 2

FEENIX

FEENIX

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Great Falls, MT
NOTE: NSFW

Callos a la Madrileña (Spanish, African version is Mondongo), it's what's for lunch.

Saute honey-combed beef tripes (after pressure cooker) and linguica with fresh onion, garlic, and red pepper flakes. Add San Manzano canned tomatoes, garbanzo beans, and a pinch of saffron soaked in hot water in slow to med heat for ~30 minutes – add more liquid for a soupy version. Season to taste, add bell peppers and chopped parsley and cook to desired doneness. Serve over rice (with your favorite bread, etc., or as-is) and enjoy.

Callos a la Madrilea 1 of 2

Callos a la Madrilea 2 of 2
 
ducky

ducky

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That looks awesome! I catch a lot of crap with my work buddies because I'll order stuff like this when we're out eating. We frequent a lot of hispanic food truck cuisine. Menudo, and lingua tacos/burritos are some of my favorites when offered.
 
LVJ76

LVJ76

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I'm telling you brother, you need you own cooking forum here.

Thanks for sharing, it looks delicious.

Love Saffron, I use it in Paella Valenciana and Cuban Chicken and Rice.

Enjoy!
 
FEENIX

FEENIX

Well-Known Member
LRH Team Member
Joined
Dec 20, 2008
Messages
19,846
Location
Great Falls, MT
I'm telling you brother, you need you own cooking forum here.

Thanks for sharing, it looks delicious.

Love Saffron, I use it in Paella Valenciana and Cuban Chicken and Rice.

Enjoy!
L 🤣 L! I appreciate that, Brother. Cheers!
 

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