Callos a la Madrileña

Name: Callos a la Madrileña
Yield: 2 servings
Cuisine: Spanish
Ingredients: 1kg beef tripe, cleaned and cut; 150g chorizo, sliced; 150g morcilla, sliced; 400g canned tomatoes; 1 tbsp smoked paprika; 3 cloves garlic

Callos a la Madrileña/KAH-yohs ah lah mah-dree-LEN-yah/

Also known as: Callos, Madrid-Style Tripe

About this dish

A rich, slow-cooked tripe stew with chorizo, morcilla, and a paprika-spiced tomato sauce.

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Ingredients

🥩1kg beef tripe, cleaned and cut

🌭150g chorizo, sliced

🩸150g morcilla, sliced

🍅400g canned tomatoes

🌶️1 tbsp smoked paprika

🧄3 cloves garlic

Method

Serves 2

Simmer the cleaned tripe in water for 2-3 hours until tender, then drain and cut into pieces.

Sauté garlic and onion, then add tomatoes and smoked paprika, simmering into a sauce.

Add the tripe, chorizo, and morcilla to the sauce.

Simmer together for at least 30-45 minutes so the flavors meld.

Serve hot, ideally the next day for even deeper flavor.

✓ What Makes it Authentic

Callos a la Madrileña is a traditional dish from Madrid, historically considered a humble, hearty dish using inexpensive cuts of meat.

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