Callos a la vizcaína
Tripe stew in a Vizcaina sauce (tomato and pepper based sauce).
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Bodegón Alejandro
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Callos a la Vizcaína reflects Spain's rich culinary history, heavily influenced by both indigenous ingredients and trade with the Americas. The use of tripe as a base indicates a frugal approach to cooking, utilizing all parts of the animal, a common practice in many cultures facing resource limitations. The Vizcaína sauce itself points to Basque (Vizcaya) culinary traditions and the importance of peppers and tomatoes in Spanish cuisine, which were introduced after the Columbian Exchange. The dish's evolution has also been shaped by regional variations and personal interpretations over centuries.
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Callos a la Vizcaína is deeply embedded in Spanish culinary culture, particularly in the Basque region (Vizcaya) and Madrid. It is often considered a comfort food, enjoyed during colder months, and is associated with family gatherings and traditional celebrations.
Regional Variations
While the basic recipe remains consistent, regional variations exist. Some versions may include morcilla (blood sausage), while others may use different types of peppers or cooking methods. Madrid's version, Callos a la Madrileña, is particularly famous and readily available in tapas bars.
Tapas Culture
Callos a la Vizcaína is frequently served as a tapa, a small plate meant to be shared. Its rich flavor makes it a popular choice for pairing with wine or beer in social settings.
Family Recipe
Like many traditional dishes, Callos a la Vizcaína is often made from family recipes passed down through generations. Each family may have its own secret ingredients or techniques that contribute to its unique flavor.
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Callos a la Vizcaína presents a rich and complex flavor profile, characterized by a savory depth from the tripe, balanced by the sweetness and acidity of the Vizcaína sauce.
The dominant flavor is savory, derived from the tripe which is typically beef tripe, though pork or lamb tripe can also be used. The Vizcaína sauce contributes sweetness from the peppers (typically choricero peppers, pimiento peppers or similar), acidity from the tomatoes, and a subtle smokiness. Chorizo adds a spicy and smoky element. Jamón serrano (or other cured ham) contributes umami and saltiness. Onions and garlic provide aromatic base notes. The overall flavor is rich, hearty, and slightly spicy, with a smooth, almost creamy texture.
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Proper Tripe Preparation
Thoroughly clean the tripe before cooking by soaking it in water with vinegar or lemon juice. This helps to remove any unpleasant odors or flavors. Boil the tripe until tender before adding it to the sauce.
Vizcaína Sauce Quality
The quality of the Vizcaína sauce is crucial to the dish's overall flavor. Use high-quality choricero peppers (or substitute with pimiento peppers and a touch of smoked paprika) and ripe tomatoes for the best results. Soaking the peppers rehydrates them and makes it easier to scrape the pulp. Strain the sauce to remove the skin of the peppers.
Slow Cooking is Key
Allow the Callos a la Vizcaína to simmer slowly for an extended period (several hours) to allow the flavors to meld together and the tripe to become incredibly tender. A low and slow cooking process enhances the overall taste and texture of the dish.
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