We start by cleaning the calluses well so that they do not have impurities. To do this, they must be soaked for 12 hours in cold water, a dash of vinegar and a lemon cut into pieces. Then we can blanch them in boiling water for five minutes, throwing the water afterwards. Then, once they are perfectly clean, we cook them in a pot with a bay leaf and an onion for approximately 3 hours. if we make them in a pressure cooker, 45 minutes will be enough.
Simultaneously, in another pot, we cook the pig’s trotters and the calf’s leg, with another onion with two or three cloves nailed into it and two or three peeled garlic cloves. It will also take 3 hours in traditional cooking or 45 minutes in a pressure cooker. If we cook in a saucepan, we must monitor the water level, adding a splash when necessary. In a pressure cooker it is not necessary.
Drain the tripe and chop them into small pieces, the size of a dessert spoon and discard the cooking water. We do the same with the trotters and the leg of veal, carefully deboning them and breaking them into pieces similar in size to the tripe. Here we do reserve the cooking water, very loaded with gelatinwhich will be needed for the last part of the build.
Mix the well-matched tripe with the trotters and the leg, we cover with part of the water from the cooking of the trotters and we begin to cook everything together, adding, if desired, an Asturian chorizo, whose smoked flavor goes very well with the tripe. Optionally you can also add a black pudding. The head of loin is cut into small pieces and lightly fried, incorporating them into the tripe stew. Cook everything together for another hour or hour and a half, over low heat.
In addition, a sauce is made with three very finely chopped garlic cloves, the chilli is added to taste, a tablespoon of hot paprika and it is poured over the tripe stew. it is already matter of trying and rectifying salt, spicy and if necessary, add a little more of the water from cooking the trotters so that the texture of the tripe stew is to the taste of the diners.