Callos a la Madrileña
Callos a la Madrileña is a hearty, slow-cooked stew from Madrid, Spain, featuring beef tripe as the star ingredient. It's traditionally simmered with chorizo, morcilla (blood sausage), and a rich paprika-infused broth, often served with crusty bread.
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🍽️ Nutrition at a glance
This dish is high in protein and fat, with a moderate calorie count, making it a very filling meal. It's a good source of iron and B vitamins, particularly B12, from the tripe and sausages.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 22 g |
| Carbs | 8 g |
| Fat | 14 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 850 mg |
| Iron | 3.5 mg |
| Zinc | 4.0 mg |
| Vitamin B12 | 2.5 mcg |
| Phosphorus | 180 mg |
| Selenium | 15 mcg |
| Potassium | 320 mg |
| Vitamin C | 8 mg |
| Niacin (B3) | 6 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a beloved winter comfort food in Madrid, often enjoyed in traditional taverns. Nutritionally, it's a unique example of utilizing offal to create a nutrient-dense, flavorful dish with a long culinary history.
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AI estimate may be inaccurate · Terms