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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