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Madrid (Spain)
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Main course
Meat
Food Flavour DNA
Nutritional Values
540kcal
36gProtein
28gCarbs
30gFat
5gFibre
350 gServing
* Per serving · 350 g. May vary.
Madrid-Style Callos
How to order / say it
Say it
Callos a la Madrileña — [KAH-yos ah lah mah-dree-LEN-yah]
Order
I'd like the Callos a la Madrileña, please.
Locally
Quisiera los Callos a la Madrileña, por favor.
Say locally
A hearty stew made with tripe, chorizo, and chickpeas.
Why try it?
Callos a la Madrileña is a traditional dish that reflects Madrid's deep culinary roots. It's a comforting meal that showcases the use of offal in Spanish cuisine, providing rich and robust flavors typical of the region.
How it tastes
This dish is highly flavorful with a strong aromatic presence of smoked paprika and garlic. The tripe is tender, and the chorizo adds a smoky and slightly spicy edge, providing a savory and hearty bite.
Origin & History — first documented: 1500
Originating in Madrid, Callos a la Madrileña has been enjoyed since the 16th century. It was designed as a nourishing and economical meal, utilizing tripe—an ingredient readily discarded by others—thus integrating resourcefulness into local culinary tradition.
Recipe
Ingredients
- 🥩 300 g beef tripe
- 🥩 100 g chorizo sausage
- 🫘 200 g chickpeas
- 🧂 5 g paprika
- 🧄 3 cloves garlic
- 🧄 100 g onion
- 🫒 30 ml olive oil
Method
- 1 Boil the tripe for 1 hour until tender.
- 2 Sauté onion and garlic in olive oil. Add chorizo and paprika.
- 3 Incorporate boiled tripe and chickpeas. Simmer for 30 minutes.
- 4 Season to taste and serve hot.
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