• Profile Javier Muñoz-Calero, the chef who parked success to cook (and conciliate)

The 5th World Tripe Championship, organized by the Asturian chef Pedro Martino, already has a winner:

Javier Muñoz-Calero, from the Madrid restaurant

Ovillo

(Pantoja, 8).

His has been a recipe with a certain surprise: a plate of

tripe with mongetes,

those white beans typical of Catalan lands.

In the contest -held yesterday, May 24, on the terrace of

La Guisandera de Piñera

(Asturian embassy in Madrid, whose name is a tribute to those cooks who

guard traditional recipes

)-, the Madrid restaurateur surprised the jury with this proposal in which the classic chickpeas were replaced by these beans, one of the keys to success.

At least, that's how Muñoz-Calera valued it after knowing he was the winner.

"The success of these tripe is that they have mongetes and not chickpeas and that I smoke them

before finishing cooking

. And also that they have a broth with a lot of leg and a lot of snout that gives it

a lot of unctuousness

", adds the chef who left the shine behind restaurants to open this dining room in 2019, with a team made up largely of young people from

Cocina Conciencia, a labor and social integration program.

Javier Muñoz-Calero, in white.

The chef has

a weakness for this product

of Catalan cuisine, with which he "fell in love" at

Sant Pau de Carme Ruscalleda and her son Raül Balam

.

"Chickpeas seem grittier to me and that's why I use mongetes. I partly owe this recipe to them," he says.

Muñoz-Calero's tripe with mongetes competed with

14 other finalists, four of them from Madrid restaurants:

Montia (San Lorenzo de El Escorial), Saddle (one Michelin star), Lalopez and Media Ración.

The rest of the contestants came from one of

eight autonomous communities

: Pazo de Santa Cruz (Galicia), Castru Gaiteru and Sancho La Merced (Asturias), Txitxardín (Basque Country), Joseín (Cantabria), Bonanova (Catalonia), Celler Can Marron ( Balearic Islands), Tapas 3.0 and Casa Avelino (Castilla y León) and Bina (Andalusia).

The professional jury of this championship, already a classic in the capital, was made up of renowned chefs, journalists and personalities from the world of gastronomy, for example, the

bi -starred

Javier Olleros

(Culler de Pau, in O Grove, Pontevedra) and

Benito Gómez

(Bardal, in Ronda, Málaga) and the last winner of the contest,

Jorge Losa

(Zalacain, in Madrdi).

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