Callos Madrilenos: Madrid-Style Tripe
A hearty and traditional beef tripe stew, known as callos, offers a centuries-old culinary experience from Madrid's taverns and family tables.
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Instructions
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Clean the tripe thoroughly under cold running water, soak in cold water with vinegar for 20 minutes, then rinse; cut into 3-inch squares.
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Place the tripe and calf or pig foot in a large pot, cover with water, bring to a boil for 1 minute, then drain and rinse.
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Return the tripe and foot to the pot, add 4 to 6 cups of fresh water (to cover), one coarsely chopped onion, most of the peeled garlic cloves, bay leaves, and peppercorns; bring to a boil, then reduce heat and simmer for 3 hours.
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Finely chop the remaining onion and 3 garlic cloves; slice the chorizo and cut the serrano ham into small squares.
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In a skillet, heat olive oil, then sauté the finely chopped onion, garlic, chorizo, and ham for 5 minutes until the onion is translucent; stir in paprika and add this mixture to the pot with the simmering tripe.
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Cut the morcilla into rounds and add to the pot along with optional garbanzo beans; simmer for an additional 15 to 20 minutes before serving.