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
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
(Culler de Pau, in O Grove, Pontevedra) and
(Bardal, in Ronda, Málaga) and the last winner of the contest,
(Zalacain, in Madrdi).
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