Callos a la Madrileña

🧂 Ingredients

• 800 g Beef tripe(Fresh or pre-cooked and cleaned. If fresh, it will require more extensive cleaning and boiling time.)
• 150 g Chorizo(Spanish cooking chorizo (not dry-cured). Remove casing and chop.)
• 150 g Morcilla(Spanish blood sausage. Remove casing and chop.)
• 1 large Yellow onion(Finely chopped.)
• 3 cloves Garlic(Minced.)
• 200 g Crushed tomatoes(Or tomato passata.)
• 2 tbsp Sweet paprika(Pimentón dulce.)
• 1 tsp Smoked paprika(Pimentón de la Vera, for depth of flavor.)
• 200 g Chickpeas(Cooked and drained. Canned or home-cooked.)
• 1 Bay leaf
• 500 ml Chicken or beef broth(Or water, as needed.)
• 2 tbsp Olive oil
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the tripe: If using fresh tripe, thoroughly clean it under cold running water, scrubbing away any impurities. Place the tripe in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Skim off any foam. Reduce heat, cover, and simmer for 2 to 2.5 hours, or until very tender when pierced with a fork. Drain and cut into bite-sized pieces. If using pre-cooked tripe, skip this step and proceed to cutting.

   ⏱️ 2 hours 30 minutes
2. 2

   Sauté aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat (around 180°C / 350°F). Add the finely chopped onion and sauté until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 10 minutes
3. 3

   Build the sauce base: Stir in both the sweet and smoked paprika, cooking for about 30 seconds until fragrant. Immediately add the crushed tomatoes (or passata) and stir well to combine with the onion and paprika mixture. Cook for 5 minutes, allowing the tomato to deepen in color and flavor.

   ⏱️ 5 minutes
4. 4

   Combine and simmer: Add the cooked and cut tripe, chopped chorizo, chopped morcilla, drained chickpeas, and the bay leaf to the pot. Pour in the broth (or water), ensuring the ingredients are mostly submerged. Bring the stew to a gentle simmer.

   ⏱️ 5 minutes
5. 5

   Slow cook to meld flavors: Reduce the heat to low, cover the pot, and let the Callos simmer gently for at least 1 hour, or up to 1.5 hours. Stir occasionally, adding more broth or water if the stew becomes too thick. The goal is for all the flavors to meld beautifully and the sauce to thicken naturally.

   ⏱️ 1 hour - 1 hour 30 minutes
6. 6

   Final seasoning and serving: Remove the bay leaf. Taste the stew and season generously with salt and freshly ground black pepper. The chorizo and morcilla are often salty, so season carefully. Serve the Callos a la Madrileña hot, traditionally in earthenware dishes, garnished with a sprinkle of fresh parsley if desired.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The tripe must be exceptionally tender for the best texture. Don't rush the initial boiling process.
• ✓The final stew should have a rich, thick sauce that coats the ingredients beautifully.
• ✓This is a traditional Sunday dish in Madrid, often enjoyed with crusty bread to soak up the delicious sauce.

🔄 Variations

• For added richness and a more authentic touch, add a piece of pig's trotter (pata de cerdo) during the initial tripe boiling or simmering stage.
• Increase the heat by adding a pinch of cayenne pepper or a finely chopped fresh chili to the sauce base.
• Some recipes include a small amount of cured ham (jamón serrano) for extra depth of flavor.

🥗 Nutrition

Per serving