Callos a la madrileña

Step 1: Wash 2 ¼ lb cleaned beef tripe and 1 pig's trotter well, then put them in a bowl of cold water with ½ cup white wine vinegar for 30 minutes. Rinse.

Step 2: Put them in a large pot, cover with cold water, bring to the boil and boil for 5 minutes. Drain and rinse; this removes the strong smell.

Step 3: Cover with fresh cold water by 3 cm, add 1 onion, 2 bay leaves, 3 whole cloves and 1 tsp black peppercorns, and simmer gently, partly covered, for 3 hours, until the tripe is very tender and the trotter falls apart. Top up with hot water as needed.

Step 4: Lift out the trotter, pick the meat and skin from the bones, chop it and return it to the pot. Discard the onion and bay. Keep about 1 litre of the liquid with the tripe.

Step 5: In a frying pan, warm 3 tbsp olive oil and fry 3 ½ oz serrano ham and 7 oz cooking chorizo over a medium heat for 3 minutes, until the oil runs red. Add 1 onion and cook for 8 minutes until soft, then 4 cloves garlic for 1 minute.

Step 6: Take the pan off the heat, stir in 1 tbsp sweet smoked paprika and 1 dried chilli, and immediately tip everything into the tripe. A common mistake is frying paprika over the flame; it burns in seconds and turns the stew bitter.

Step 7: Add 5 ½ oz morcilla (black pudding) and simmer, uncovered, for 30–40 minutes, stirring gently, until the sauce is thick and glossy and sticks to your lips. The chorizo must be hot through, at least 160°F. Season with 1 tsp salt.

Step 8: Cool, cover and refrigerate overnight if you can. Reheat gently until bubbling and serve in small earthenware dishes with crusty bread.