Callos a la Madrileña (Spain)
Callos a la Madrileña is a traditional Spanish stew from Madrid, featuring slow-cooked beef tripe (stomach lining) simmered with chorizo, morcilla (blood sausage), and paprika until tender. It's typically seasoned with garlic, bay leaves, and a touch of saffron, resulting in a rich, hearty, and deeply flavorful dish.
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🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, and provides significant iron and B vitamins from the offal. A typical serving contains roughly 400-600 calories, depending on the cut of meat and amount of chorizo used.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 25 g |
| Carbs | 12 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 900 mg |
| Iron | 4 mg |
| Zinc | 5 mg |
| Vitamin B12 | 3.5 µg |
| Niacin (B3) | 6 mg |
| Potassium | 300 mg |
| Phosphorus | 200 mg |
| Selenium | 25 µg |
| Vitamin C | 10 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a beloved example of Spain's 'cocina de aprovechamiento' (nose-to-tail eating) tradition, transforming humble ingredients into a celebrated comfort food. Its deep red color from paprika and rich texture make it a iconic winter dish in Madrid's tapas bars.
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AI estimate may be inaccurate · Terms