Callos a la Madrileña
This hearty Spanish stew features tender beef tripe simmered in a rich, smoky broth with chorizo, ham, and chickpeas. It's a flavorful and comforting dish, perfect for a cold day.
An original recipe by Forkin
- Total time
- 3 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 659 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1,000 gbeef tripe, cleaned, cut into 1-inch (2.5 cm) pieces
- 1 pcsyellow onion, finely chopped
- 4 clovegarlic, minced
- 2 tspsmoked paprika
- 100 gchorizo, cured, diced
- 50 gserrano ham, diced
- 400 gcanned crushed tomatoes
- 750 mlchicken broth
- 2 pcsbay leaf
- 0.5 tspdried oregano
- 400 gchickpeas, canned, rinsed and drained
- 2 tbspolive oil
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 2 tbspparsley, fresh, chopped(optional)
Equipment
slotted spoon · large pot · dutch oven
The method
Step by step
- 1
Place the beef tripe in a large pot, cover with cold water, and bring to a boil.
About 10 min
Cook’s note: Boiling the tripe first helps to remove any impurities and strong odors.
- 2
Drain the tripe, rinse it thoroughly, and set aside.
About 5 min
- 3
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
About 1 min
- 4
Add the chorizo and serrano ham to the pot and cook until crispy, about 5-7 minutes.
About 7 min
- 5
Remove the chorizo and ham with a slotted spoon, leaving the fat in the pot, and set aside.
About 1 min
- 6
Add the yellow onion to the pot and cook until softened, about 5 minutes.
About 5 min
- 7
Stir in the garlic and smoked paprika, cooking for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic or paprika.
- 8
Add the crushed tomatoes and cook for 5 minutes, stirring occasionally.
About 5 min
- 9
Return the tripe to the pot, then pour in the chicken broth.
About 1 min
- 10
Add the bay leaf, dried oregano, salt, and black pepper.
About 1 min
- 11
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 2 hours, or until the tripe is very tender.
About 2 hr
Cook’s note: The longer you simmer, the more tender the tripe will become.
- 12
Stir in the chickpeas and the reserved chorizo and ham.
About 1 min
- 13
Continue to simmer for another 30 minutes to allow the flavors to meld.
About 30 min
- 14
Taste and adjust seasoning as needed.
About 1 min
- 15
Discard the bay leaves before serving.
- 16
Serve hot, garnished with fresh parsley if desired.
Cook’s note: Callos a la Madrileña is traditionally served with crusty bread for dipping.
Per serving
Nutrition
- Calories
- 659.1kcal
- Protein
- 49.4g
- Carbs
- 35.2g
- Fat
- 26.5g
- Fibre
- 8.8g
- Sugar
- 10.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Callos a la Madrileña in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through.
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