Vino Tinto Libro Dieciocho. Las Luces

Age: Crianza

Winery: Las Moradas de San Martín

Tasting notes for Red wine Libro Dieciocho. Las Luces:

Cherry colour, medium robe

Varietal aromas of wild berries, with a high predominance of balsamic, liquorice and graphite aromas with hints of liqueur bonbon.

In the mouth it is ample, unctuous, with that typical minerality of dry-farmed grapes grown on its granitic and rocky soils, and that slightly bitter finish with the soft tannin typical of Garnacha.

Optimum service temperature: 15°-17° C.

A pairing: Callos a la madrileña.

Ingredients: 1,5 kg. of pork corns, ½ kg. of pig noses, ½ kg. of beef shank, 4 tablespoons of extra virgin olive oil, 150 gr. of chorizo, 150 gr. of black pudding, ¼ kg. of cooked chickpeas, ½ chilli pepper, 1 bay leaf, 4 cloves, peppercorns to taste, 1 pinch of nutmeg, 2 cloves of garlic, 1 large onion, 1 tablespoon of flour, 2 tomatoes, 1 spoonful of paprika, 1 small glass of vinegar, 1 glass of water, salt.

Elaboration:

- The corns are cut into large pieces and washed in several waters.

- Put then with enough salt and vinegar. They are rinsed again until the smell of vinegar is removed. It is very important that the calluses are well cleaned so that they lose that strong smell.

- Cut the tripe into smaller pieces and place them in a pot covered with water over a high heat with a bay leaf. When it breaks the strong boil, the water is thrown away.

- Cover again with water, add whole black pudding, a little more bay leaf, chilli pepper, cloves, a little grated nutmeg, onion, garlic and a peeled tomato.

- All this is cooked until the tripe is tender (at least three hours).

- In a pan put the oil to heat, add the chopped onion, paprika and sliced chorizo. Take a few turns and add to the pot. Let cook one more hour.

- At the moment of serving the Madrid style tripe, cut the black pudding and the leg into pieces and add the cooked chickpeas.

 Serve hot and ... To enjoy!