Extremaduran Tripe Stew (callos A La Extremeña)
Extremaduran Tripe Stew, also known as Callos a la Extremeña, is a traditional dish from the Extremadura region of Spain. This hearty stew is made with tripe, chorizo, and a variety of flavorful spices, creating a rich and satisfying meal.
Ingredients
- 1 kg tripe, cleaned and cut into small pieces
- 200g chorizo, sliced
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tsp sweet paprika
- 1/2 tsp hot paprika
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1.5 L beef or chicken broth
- 2 tbsp olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
- Add the chorizo and tripe to the pot, and cook until the tripe is browned.
- Stir in the sweet paprika, hot paprika, cumin, oregano, bay leaves, salt, and pepper.
- Pour in the broth and bring the stew to a boil. Reduce the heat, cover, and simmer for 2 hours, or until the tripe is tender.
- Remove the bay leaves and adjust the seasoning if necessary before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Cutting board Knife Measuring spoons Wooden spoon
Tools
Chef's knife Cooking thermometer
Serving suggestions
Serve the Extremaduran Tripe Stew with crusty bread or over a bed of rice for a complete meal.
Tips & tricks
For a richer flavor, you can also add a splash of white wine to the stew during the cooking process.
Cost
$20