Write: David Ruipérez (davidruiperez.es) / Madrid
No one doubts that Madrid It is the world capital of the Calluses. Although they also prepare masterfully in Porto (Portugal) or in Caen (France). The Calluses They are the typical dish emanating from a people that could not afford more noble meats.
In this way, they end up on the table of the best restaurants after a few centuries. The stew made from the tripe of the cow and the lamb with its blood sausage, its chorizo and its ham is a perfect option for winter days.
His followers highlight the power of its flavor and its forcefulness. Always perfect with a good red wine or accompanied by chickpeas as in Andalusia.
EstremaduraIn principle, it is not a territory closely linked to this dish. However, the chef of one of its most renowned restaurants, Javier Martín, riding a Caceres, He decided many years ago that they would be part of his letter. All the traditional flavor is now presented with an avant-garde plating.
Tripe 'to take away' and take
Seen the success of their calluses, has decided to sell them vacuum packed - in one-kilo blocks. In this way, you just have to crumble them in the pan and heat them up in their own jelly in just a few minutes.
The secret of these tripe to Extremadura is that they use quality products from the land. Flag of its gastronomy. For example, Extremaduran veal, paprika from the Edge, Jamon Dehesa of Extremadura, extra virgin olive oil Hurdes-Gata and white wine Riverside of the Guadiana add their qualities to this dish.
Promoting local products is one of the efforts of Javier Martín. So the Calluses It is a dish that he had always liked to prepare. In this way, in his day he faced the uncertainty of whether they would penetrate the Extremaduran diner.
And the good always makes its way, so the traditional version of the Calluses but with the raw material from the region it has become a success. Finally now it can also be enjoyed at home. But only for the residents of the Extremaduran city, since at the moment they are only sold in the restaurant itself.
