The calluses or guts are a type of edible animal dispossession that comes from the stomach of different farm animals. In Spain, this elaboration is very typical but, it is also prepared in many other countries in Latin America, calling it, often, bread, Mondongo or Mishque gut. Thus, from Recipesgratis.net we are going to show you how to make this famous calluse food with Thermomix, so that it is much easier to make them.
| 🚻 8 Diners | 🕘 3h | 🍵 Medium Distribution | 🤯 |
| Ingredients to make calluses with Thermomix: |
| 1½ kilograms of clean veal stomach 2 handful of flour 2 lemons 1 laurel leaf 1 tablespoon black pepper dessert in grain 150 grams of sweet or spicy red sausage 150 grams of beicon for the sauce: 50 grams of oil ½ onion 1 leek 3 garlic ½ can of red pepper (or 1 if it is can) 150 grams of mushrooms (optional) 1 cup of brandy 1 handful of salt 2 cayenas in pod ½ tin of natural tomato 1 pinch of ground black pepper 1 pinch of paprika 1 pinca of thyme 1 pinca of oéganjo 1 pinca of rosemary 1 handful of almonds |
| ADDITIONAL CHARACTERISTICS: Average cost, little spicy, Thermomix |
Ingredients to make calluses with Thermomix:
1. To start preparing the calluses with Thermomix, first put the stomach of soak veal, covered at water with water, with the plicked of flour and a lemon to pieces for approximately a couple of hours to be cleaned well.
2. Next, clarify the veal stomach under the tap removing a piece that may not have been clean and cut it into small pieces with the help of a scissors to make the calluses. Reserve them for later.
3. Then put the calluses to boil in the fast pot with water that covers them, along with the pepper, salt, laurel and other lemon pieces, and tell them half an hour more since they begin to boil. If they are not quite cooked once it is time, leave them 5 more minutes. Then drain the calluses and let them cool.
4. While the calluses are cooking, you can prepare the sauce as follows: place all the ingredients of the stir-fry in the Thermomix and programala vessel 6 minutes at 100º C temperature and at speed 5.
5. Then, in a mud or casserole, put a little oil and start browning the beicon, previously cut into strips, and the sausage.
6. When everything begins to brown, add the calluses, the sauce and a little water. Let all 10 minutes to medium heat cook, adding more water if necessary.
Trick: You can heat them the next day by adding half a glass of water if they are very dry.
7. We mean that you consume the calluses with Thermomix the day after having made them, so that the meat has taken all the taste of the other ingredients and thus are better. And remember that there are many varied calluses recipes from different geographical areas of Spain, so do not hesitate and encourage yourself to prepare some:- calluses in the Madrid
– Asturian style Callus
