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.

Madrid's Classic Callos A La Madrileña

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

  1. In a large pot, sauté the chorizo and blood sausage until browned. Remove and set aside.
  2. Add the onion and garlic to the pot and cook until softened.
  3. Stir in the tripe, bay leaf, paprika, and cayenne pepper. Cook for 5 minutes.
  4. Pour in the beef broth and bring to a boil. Reduce heat, cover, and simmer for 2 hours, or until the tripe is tender.
  5. Return the chorizo and blood sausage to the pot and simmer for an additional 10 minutes.
  6. 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