What you see are VEGAN calluses
And despite the fact that fame and wool card her recommended tripe always, there is in Madrid a route of true jewels of the callos a la madrileña , because you can get it right every time.
** CASA MANOLO : BECAUSE SIZE ALWAYS MATTER**
There is no student or university student from the Complutense who has not spent an hour or two in class visiting Manolo House 1934 and their caps. And it is that the Manolo 1934 covers _(Princesa, 83) _ are the gastronomic apotheosis that has caused more than one honors degree in the faculties of the University City, although the true cum laude we give it to the calluses of him.
Casa Manolo tripe, 80 years old, they are a dish whose recipe, originally from grandmother Josefa Queizán, is kept by the third generation that runs the restaurant. Grandma's creation took great care of the chorizo and blood sausage , without neglecting a good Vera paprika and above all, the time to leave the raw material very clean. The result is light tripe that can be paired well with a local red wine. In addition, the plus House Manolo It is in multiple sizes, because you have the calluses in portion, half portion, tapa and menu.
Tapa de tripe from Casa Manolo
FOR PURISTS, CHULAPOS AND HIPSTERS
There are those who are not satisfied with a plate of tripe to honor the patron saint of the capital first and his stomach later. And the fact is that there are moderns for whom traditionalism gets so out of hand that even the crockery they eat on needs to be made in Madrid. Seriously, you don't have to leave hipsterism to blend in with the land of San Isidro . What's more, if you go looking for calluses you can run into the crust _(Colmenares, 5) _, in Madrid chueca neighborhood, a place to stick the tribute of the century with the Zero Kilometer menu , a walk through the culinary delights of the capital where tripe raise the dead.
The Zero Kilometer menu at El Mendrugo is above all product of Madrid . It begins with a nod to Navarra with a potato cone with a pickled mussel to continue with a trompe l'oeil of something as Madrid as chocolate with churros, who are actually bravas. Some sautéed peas with scallops precede their casserole of tripe, a dish that has been cooking in no more and no less than three days until it achieves the texture that they already have well studied.
Isaac Fernández, owner and lord of the kitchen at El Mendrugo, is blunt about it: "The secret of well-done tripe is time. The tripe has to cook for many hours in a spectacular sauce that makes that tripe spectacular ". And we can attest that the tripe are simply incredible. The menu culminates with a fish as local as cod and a traditional bartolo for dessert. Pairings with craft beer and wines from Madrid. Is there anything more from Madrid than this menu? Possibly not.
Tripe of the Crumb
**FOR PONZANING PRACTITIONERS**
A gastronomic route through the capital cannot avoid stopping at the fashionable street: ponzano , that street where, today, gastronomic pinches from deep Spain coexist, with Japanese, cool vermouth bars, chic wine bars and gastronomic spaces that seek exclusive experiences at all costs. And in the midst of all this hustle and bustle, two temples of calluses have risen for decades: ** Los Arcos de Ponzano ** _(Ponzano 16) _ and Bar Restaurant Ponzano (Ponzano, 12).
Los Arcos is well known to tripe lovers. In fact, last year 2015, his calluses were made with the award for the best menus in the capital in the month of tripe, with a recipe based on simplicity and calm. But without a doubt you must know the calluses of Ponzano 12 , a small piece of Madrid that has turned his taste for offal into an Our Father. The Ponzano 12 calluses are forceful and intense, like those of old, without watermarks. Served, as tradition dictates, in a clay pot, it is said, commented and rumoured, that sometimes they offer a dish consisting of a Spanish omelette baptized by a cascade of Madrid-style tripe. We went to check it but it is not always available.
Ponzano tripe
VEGAN TRIPS?
Yes, as you hear it, the vegan option is possible and in San Isidro it will give a lot to talk about. Despite the fact that the plate of tripe is a creation of content as animal as the very content of Noah's Ark, the promoters of the veggie philosophy The batteries have been put into the kitchen and the first vegan calluses have begun to appear. And although the proposal seems crazy to you, the result is impressive.
In the last edition of foodfestival, Viva Burger _ (Costanilla de San Andrés, 16) _, the vegetarian hamburger restaurant run by nutritional coach Magdalena Madariaga surprised tapas seekers and onlookers with its vegan version of Madrid tripe. Her recipe is based on a masterful mixture of a sauce with cardoon mushrooms, shitake, maple ears, chickpeas and a potpourri of spices that is capable of making us reach the Do of the chest, but with the stomach. You can pair them with a good Ribera del Duero. The vegan tripe from Viva Burger they are an erupting volcano capable of revolutionizing the entire neighborhood and part of the outskirts. Who said that healthy was at odds with flavor? Will we also have corns for the Paloma festivities?
Vegan tripe from VivaBurger
IN LA LATINA THEY ALSO MAKE CALLOS
It is very paradoxical that in all those tripe routes from Madrid that are on the internet almost never appears a reference to some tripe from the traditional neighborhood of La Latina. And the fact is that the neighborhood that saw the growth of Lina Morgan It can well boast of having one of the corners with the most amazing Madrid-style tripe in the city: Maxi's liquor store _(Cava Alta, 4) _, a tavern in which since 1939 (and refounded at the end of the 80s) artists, writers, neighbors and passers-by have met attracted by a home cooking and some immortal tapas.
There are three things that make the Botillería de Maxi, a bar that was born from a curious decoration based on bottles and siphons, an obligatory stop: the ability of the staff to make you feel at home, the quality of its homemade tapas and, above all, everything, his calluses. The Madrid-style calluses of the Maxi Botillería have been famous for decades , unmistakable for its balanced spicy flavor and its dense sauce that hardly gives rise to dipping bread, because it is not even needed. Yes indeed, go with time , because the place is not too big and fills up quickly. You are warned.
Maxi's Botillería and its tripe
A TAKE AWAY DELUXE... AND TRIPS MADRILEÑA
In every self-respecting conversation, there is always someone who ensures that the best corns that exist are the ones made by his mother. Surely it is true, that her mother deserves a solar system of Michelin stars and that I feel at home nowhere, but What if we could take home some tripe whose recipe has been making history for almost 200 years? It is quite possible, and it is essential to mention a great sanctuary of the calluses of Madrid: lhardy _ (Carrera de San Jerónimo, 8) ._
The Lhardy restaurant, perhaps not suitable for all pockets, allows you to enjoy its centuries-old tripe in its store, where they are sold by weight. behind the counter, Juan Miguel and his perennial smile will show you the block of chilled tripe, which has been cooked for the day. Juan Miguel says that the width of the knife blade is really the width of the portion, that everything is calculated. Once weighed, the tripe are wrapped like French pastries. a delirium . Taking into account that the ration can cost approximately 8 euros, we are not talking about prices that make us pawn grandma's jewelry. If you are determined to surprise at home with some flag tripe, without a doubt your tripe are those of Lhardy, the deluxe tripe take away from the capital.
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Lhardy's take-away tripe