Callus Madrileña

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Callus Madrileña
Ingredients for 4 people
750 gr. corns, 100 gr. ham, 3 gr. flour, 2 gr. paprika, 100 gr. black pudding, 100 gr. sausage, 200 g Onion,
2 bay leaf, 5 gr. pepper, 1 gr. nutmeg, 1 gr. cloves, 10 gr. garlic, 4 gr. salt, 5 cl. Olive oil, 1   gr. Clavos, 10  gr. Ajos, 4   gr. Sal gorda, 5   cl. Aceite de oliva
Preparation
Cut the tripe into large pieces and washed thoroughly, changing a couple of times the water.
Put then with water, salt and vinegar, washed thoroughly and rinse to remove the vinegar taste.
With a knife with rounded tip, scrape to remove the viscous and tallow.
Now cut into smaller pieces and put into a saucepan with cold water, 1 onion, bay leaf, peppercorns, nutmeg, clove, clove of garlic and salt.
Let cook 2 to 3 hours until tender. When the tripe is cooked, prepare the sauce: In a skillet, heat oil and fry two cloves of garlic and chopped onion.
Then add the sausage, blood sausage and ham. Sauté well and add the flour and paprika, stir well and then add two cups of water along with tripe tripe well drained.
Boil over low heat 10 to 15 minutes and serve.

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