Name: Authentic Callos a la Madrileña Recipe
Prep time: 30 min
Cook time: 90 min
Yield: 4
Cuisine: Spain
Ingredients: 2 lbs (900g) beef tripe (blanket or honeycomb), pre-cleaned and pre-cooked; 1/2 lb (225g) Spanish chorizo, sliced into rounds; 1/2 lb (225g) morcilla (Spanish blood sausage), sliced into rounds; 1/2 lb (225g) tocino (cured pork belly), diced; 2 large onions, finely chopped; 4 ripe tomatoes, peeled and chopped (or 1 cup canned crushed tomatoes); 4 cloves garlic, minced; 1/4 cup (60ml) extra virgin olive oil; 1 teaspoon sweet Spanish paprika (pimentón dulce); 1/2 teaspoon hot Spanish paprika (pimentón picante), optional; 1 bay leaf; 1/4 teaspoon saffron threads, crushed; 1/2 cup (120ml) dry white wine; 4 cups (1 liter) beef or chicken stock; 1/2 cup (75g) chickpeas (garbanzo beans), soaked overnight and pre-cooked, optional; Salt and black pepper to taste; Fresh parsley, chopped (for garnish)

Callos a la madrileña 🇪🇸 Spain

Callos a la madrileña is a traditional Madrid dish made with tripe, chorizo, blood sausage, onions, and tomatoes, cooked in a spicy sauce.

tripe chorizo

Made with

Tripe chorizo blood sausage onions

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