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Callos a la Madrileña Recipe

Spanish · Main course · 150 min total

A hearty Madrid-style tripe stew with chickpeas, chorizo, and morcilla, slow-cooked in a rich paprika-tomato sauce. This recipe simplifies the traditional method for home cooks while preserving deep, authentic flavor.

Ingredients

• 2 lbs beef tripe (honeycomb), cleaned and cut into bite-sized pieces
• 1 lb beef trotters (or 2 pig's feet), split
• 1/2 cup cooked chickpeas (canned, drained) or 1/4 cup dried, soaked overnight and cooked
• 6 oz chorizo (Spanish, semi-cured), sliced into rounds
• 6 oz morcilla (Spanish blood sausage), sliced into rounds
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp sweet paprika (pimentón dulce)
• 1/2 tsp hot paprika (pimentón picante) or cayenne to taste
• 1 bay leaf
• 1 cup dry white wine
• 2 cups beef broth (low-sodium)
• Salt and black pepper to taste

Instructions

1. Place tripe and trotters in a large pot, cover with cold water, and bring to a boil. Boil for 5 minutes, then drain and rinse well. This blanching removes impurities.
2. In a large heavy pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until soft, about 8 minutes. Add garlic and cook 1 minute more.
3. Stir in tomato paste, sweet paprika, and hot paprika. Cook for 2 minutes, stirring constantly, until fragrant.
4. Add the blanched tripe and trotters, bay leaf, white wine, and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until tripe is tender.
5. Add chorizo, morcilla, and chickpeas. Continue to simmer, uncovered, for 30 minutes, stirring occasionally, until sausages are cooked and sauce thickens slightly.
6. Remove trotters from the pot. Let them cool slightly, then pick off any meat and return the meat to the stew. Discard bones and skin. Adjust seasoning with salt and pepper.
7. Let the stew rest for 10 minutes before serving. Serve hot with crusty bread.

Tips

• Tripe can be found pre-cleaned at many supermarkets or Latin butchers; if not, ask your butcher to clean it.
• Callos tastes even better the next day; refrigerate overnight and reheat gently.
• Leftovers can be frozen for up to 3 months.

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