The impressive recipe from Madrid's grandparents that few people remember today (and they don't know what they're missing)
Although it sometimes seems that's the image they want to project, Madrid is much more than just cocido and calamari sandwiches.
Perhaps the best example of this gastronomic loss is the trinchante soup, a Madrid recipe that is prepared less and less, but if you try it you will want to repeat it.
But don't let the name fool you, because you won't find a warm, comforting soup here for when the cold weather returns. We're talking about a dish so thick you'll need a fork and knife.
This is the trinchante soup, the Madrid recipe that only grandparents remember.
Before tourism and Madrid's growth exploded, the Spanish capital proved to have one of the country's most impressive culinary traditions. From offal to the humblest and most flavorful recipes, everything was worth trying.
The "sopa trinchante" (a traditional Madrid soup) is a perfect example of that domestic, authentic Madrid that, sadly, is becoming increasingly rare. It may not have the fame of cocido (a Spanish stew) or callos (tripe stew), but it has the aroma of old-fashioned cooking.
In fact, we can classify this dish as an example of using up leftovers, since the goal was to make use of stale bread by flavoring it with garlic, red pepper, oil, and a little broth or water. The oven gives it that final touch, achieving its distinctive, compact texture.
One of the most surprising things about it is that, despite being a soup, it's not very liquid. It's actually closer to a thick dish with well-soaked bread and a crust to seal in the flavors. That's precisely what gives it its name: "trinchante" (cutting).
What has caused the disappearance of the traditional Madrid soup?
Madrid's cuisine is much more than three or four famous dishes, and the problem is that, having so many, it is difficult to protect them all and ensure that they are not lost.
However, if we like cooking and don't want to stick to the cliché of the calamari sandwich, we have a whole Madrid to discover.
If you put in a little effort, you'll not only enjoy the trinchante soup, but you'll also come across wonderful recipes like alboronía madrileña, uncle Lucas's beans, noodle soups in milk, or gallinejas.
The problem is that many of these dishes stopped being prepared in restaurants and faded from collective memory. The good news is that some traditional taverns are reviving them.
Furthermore, due to their humble origins, they tend to be inexpensive, very filling dishes that will help you avoid wasting food at home.
What ingredients do I need to prepare carving soup at home?
For the basic version of the trinchante soup you need stale bread (preferably a loaf or any that withstands soaking well), garlic and red pepper.
It's essential to sauté the garlic and pepper before adding them to the bread. Then add vegetable broth or water with salt and pepper. For extra flavor, you can also add lard.
The final touch is given with the oven, so that the liquid is absorbed and the bread becomes compact.
