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Callos a la Madrileña (Spain) Recipe

Spanish · Main course · 140 min total

A hearty Madrid-style tripe stew slow-cooked with chorizo, morcilla, and chickpeas in a rich paprika-spiked tomato sauce. This rustic dish is a classic tapa or main course for cold days.

Ingredients

• 1 kg beef tripe (honeycomb), cleaned and cut into bite-sized pieces
• 200 g Spanish chorizo, sliced
• 200 g morcilla (blood sausage), sliced
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons sweet paprika (pimentón dulce)
• 1 teaspoon hot paprika (pimentón picante) or cayenne to taste
• 400 g canned chopped tomatoes
• 1 bay leaf
• 1 cup cooked chickpeas (canned, drained and rinsed)
• Salt to taste
• Fresh parsley for garnish

Instructions

1. Place the tripe in a large pot, cover with cold water, and bring to a boil. Boil for 5 minutes, then drain and rinse the tripe. This helps remove any strong odor.
2. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft, about 5 minutes.
3. Add the sliced chorizo and morcilla, and cook for 3-4 minutes until they release their oils and start to brown.
4. Stir in the sweet and hot paprika, and cook for 1 minute until fragrant. Add the chopped tomatoes, bay leaf, and the blanched tripe. Pour in enough water to just cover the ingredients (about 2-3 cups).
5. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, or until the tripe is tender. Stir occasionally and add more water if needed to keep the stew saucy.
6. Add the chickpeas and cook for another 10 minutes. Season with salt to taste. Remove the bay leaf.
7. Serve hot, garnished with fresh parsley. Traditionally accompanied by crusty bread.

Tips

• Tripe can be found cleaned and pre-cut at many supermarkets or Latin/Hispanic markets. If using frozen, thaw completely before cooking.
• For a richer flavor, let the stew cool and refrigerate overnight before reheating and serving.
• Leftovers keep well in the refrigerator for up to 3 days, and the flavor improves with time.
• Some versions include a pinch of ground cloves or a splash of dry sherry for extra depth.

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