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.

Extremaduran Tripe Stew (callos A La Extremeña)

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

  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
  2. Add the chorizo and tripe to the pot, and cook until the tripe is browned.
  3. Stir in the sweet paprika, hot paprika, cumin, oregano, bay leaves, salt, and pepper.
  4. 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.
  5. 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