Madrid's Classic Callos A La Madrileña
Callos a la Madrileña is a classic Madrid dish made with tripe, chorizo, and blood sausage, simmered in a rich and flavorful sauce. This hearty stew is a staple in Madrid cuisine and is perfect for a cozy dinner on a chilly evening.
Ingredients
- 1 lb tripe, cleaned and cut into small pieces
- 1/2 lb chorizo, sliced
- 1/2 lb blood sausage, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tsp sweet paprika
- 1/2 tsp cayenne pepper
- 4 cups beef broth
- Salt and pepper to taste
Instructions
- In a large pot, sauté the chorizo and blood sausage until browned. Remove and set aside.
- Add the onion and garlic to the pot and cook until softened.
- Stir in the tripe, bay leaf, paprika, and cayenne pepper. Cook for 5 minutes.
- Pour in the beef broth and bring to a boil. Reduce heat, cover, and simmer for 2 hours, or until the tripe is tender.
- Return the chorizo and blood sausage to the pot and simmer for an additional 10 minutes.
- Season with salt and pepper to taste.
Cooking & Preparation
- Preparation time:
- 30 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 Wooden spoon
Tools
Cooking thermometer
Serving suggestions
Serve the Callos a la Madrileña with crusty bread or over rice for a satisfying meal.
Tips & tricks
For extra flavor, let the stew sit for a few hours or overnight before reheating and serving.
Cost
$20