Madrid-style tripe with GM pot

Preparation of Callos a la madrileña with a GM pot

1. the first thing we are going to do is cook the tripe
2. The first thing we are going to do is clean the calluses well if we have not already bought them perfectly clean
3. once they are clean we proceed to cook them, for this we divide the onion into four pieces and stick the cloves into them so that they give our dish a good smell and put them in the bucket, along with the chopped tripe, the piece of ham bone , the chorizos, the bay leaf, and the black pepper.
4. we cover everything with water and program
5. *valve closed / turbo menu / 30 minutes / 140 °C / high pressure
6. after that we strain the broth, we cut the chorizo ​​into pieces to our liking and reserve

Finally we make the sauce of the tripe

1. poach the onion and garlic in a little oil, add the chopped tomato, saffron and paprika and program
2. * valve closed / turbo menu / 3 minutes / 130 °C / high pressure
3. Add the flour and finish frying for two or three more minutes.
4. then we put the tripe back, we put the broth that we have strained previously without covering the whole, we put bay pepper and the chilli pepper and finally program
5. closed valve / turbo menu / 10 minutes / 140 °C / high pressure
6. and our Madrid-style tripe will be ready to eat