Again, my blogging skills let me down – you will just have to imagine there are some callos on that plate. (In fact for non madrileños it may be worth, given the total absence of photographic evidence, clarifying that here we are talking Madrid’s typical offal stew: chunks of a cow’s stomach, cheek and feet accompanied by chorizo sausage and morcilla blood pudding, cooked very slowly with paprika, tomato, spices and garlic. The fat and gelatin of the tripe and bits and pieces combines with the other flavours to make one of the most hedonistic of stews, and the spice of the paprika lifts it onto another level.)
In any event, with the Gobernador oloroso they were superb. The spicey heat of the callos and the acidic, alcohol heat of the wine seem perfect together, and the fine, dry flavours of the wine are a perfect foil to the fatty, sticky flavours of the tripe. In fact it is one of those magic pairings that seems to make both legs longer – the oloroso seems to bring out flavours of the callos and vice versa. Really great stuff which I recommend trying any time you can.