🍲 Callos a la madrileña

Name: Callos a la madrileña
Total time: 240 min
Yield: 6
Cuisine: Spain · Madrid
Ingredients: 1 kg cleaned beef tripe, cut into pieces; 150 g chorizo, sliced; 1 morcilla (about 150 g), sliced; 400 g cooked chickpeas; 2 tomatoes, grated, or 200 g crushed tomatoes; 1 onion and 3 garlic cloves, chopped; 1 tbsp sweet paprika and ½ tsp hot paprika; 2 bay leaves, 2 tbsp olive oil, salt

Origin: Spain · Madrid

525kcal

per serving · 350 g

150kcal

per 100 g

42 gProtein12 g / 100 g

28 gFat8 g / 100 g

21 gCarbs6 g / 100 g

Callos a la madrileña is a thick, deeply spiced stew of beef tripe slowly braised with chorizo, morcilla (blood sausage) and chickpeas in a tomato and paprika sauce. The long cooking makes the tripe meltingly soft and the sauce sticky and rich. It is served piping hot in earthenware dishes, as a tapa or a hearty winter main course.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb6 g carbs per 100 g

✓

High protein12 g protein per 100 g — 32% of the calories

Not vegetarianbecause of: tripe, chorizo, morcilla blood sausage

Not veganbecause of: tripe, chorizo, morcilla blood sausage

Contains porkbecause of: chorizo, morcilla blood sausage

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

tripechorizomorcilla blood sausagechickpeastomatopaprika

Recipe

6 servings240 min

Ingredients

1 kg cleaned beef tripe, cut into pieces
150 g chorizo, sliced
1 morcilla (about 150 g), sliced
400 g cooked chickpeas
2 tomatoes, grated, or 200 g crushed tomatoes
1 onion and 3 garlic cloves, chopped
1 tbsp sweet paprika and ½ tsp hot paprika
2 bay leaves, 2 tbsp olive oil, salt

Method

Blanch the tripe in boiling water for 5 minutes, drain and rinse.
Cover the tripe with fresh water, add a bay leaf and salt and simmer for about 3 hours until very tender. Keep the cooking liquid.
Fry the onion and garlic in the oil until soft, stir in the paprika and tomato and cook for 10 minutes.
Add the tripe with some of its liquid, the chorizo and morcilla, and simmer for 30 minutes until the sauce is thick.
Stir in the chickpeas, heat through for 10 minutes and serve hot.

How to make it lighter

Most of the fat comes from the sausages: halve the chorizo and morcilla and keep the tripe and chickpeas.
Chill the stew and lift off the layer of fat that sets on top before reheating.
Serve a tapa-sized portion with a green salad instead of a large bowl.

History

Tripe stews have been eaten in Madrid for centuries, and callos became one of the city's signature dishes in its taverns, especially in the colder months. The chorizo and paprika give it the red colour typical of central Spanish cooking. Today it is found in bars across Madrid and is often said to taste even better the day after it is made.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →