Tripe y Morcilla en Espana

Tripe y Morcilla en Espana Eat your callos!

#1 Menudomix

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Posted 30 July 2008 - 08:03 AM

How and where have you been served tripe in Spain? Any variants beyond a la Madrilena? And what about morcilla?

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#2 SRD

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Posted 30 July 2008 - 09:24 AM

A bit off topic but friends of mine in Spain always bring morcilla back to the UK for me as they can get a good supply of a wheatfree one. They have it quickly fried as a tapas but gave me a recipe for fabada Asturiana which I do occasionally.

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#3 Orik

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Posted 30 July 2008 - 10:19 AM

QUOTE(Menudomix @ Jul 30 2008, 04:03 AM)

And what about morcilla?

You could try morcilla asturiana, morcilla extremena, and morcilla de burgos for a good range of texture and flavor.

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#4 LML

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Posted 30 July 2008 - 09:11 PM

QUOTE(Menudomix @ Jul 30 2008, 10:03 AM)

How and where have you been served tripe in Spain? Any variants beyond a la Madrilena? And what about morcilla?

Martin Berasategui used to do a stunning tripe dish in his eponymous restaurant. As well as tripe, it has pigs trotters, cow faces, and various bits of chorizo and ibericos.

As far as morcilla goes, there are, as Orik suggests, many variants. Personally, I prefer morcilla de Burgos, in a natural casing, sliced and fried gently and served with alegrias. If you're really hard, you might like sangrecilla, which is coagulated lambs blood, sliced and fried with onions.

Nevertheless, you need the digestive constitution of an hyena, if you're going to eat a great deal of either callos or morcilla, although a few glasses of vino cosechero will aid the prandial process.

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