Madrid-Style Tripe (Callos a la Madrileña)
Callos a la madrileña Say it: KAH-yos ah lah mah-dree-LAY-nya
Callos a la madrileña is a hearty, slow-cooked stew that has been a staple of Madrid’s tavernas for centuries. Made with tender beef tripe, chorizo, morcilla, and a generous dose of sweet and smoked paprika, it delivers deep, savory flavors with a silky, rich broth. Traditionally enjoyed in the colder months, this comforting dish is often shared with crusty bread to soak up every drop of sauce. Its bold, rustic character makes it a favorite among lovers of offal and Spanish soul food.
Madrid-Style Tripe (Callos a la Madrileña)
Callos a la madrileña
Pronounced KAH-yos ah lah mah-dree-LAY-nya
- Serves
- 6
- Prep
- 45 min
- Cook
- 3 hr 30 min
- Total
- 4 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains celery. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Place the tripe and pig's trotter in a large pot. Cover with cold water, bring to a boil, and drain. Repeat once more to clean thoroughly.
Return the tripe and trotter to the pot. Add the halved onion, carrots, bay leaves, peppercorns, and 1 teaspoon of salt. Cover with fresh cold water, bring to a boil, then reduce to a gentle simmer. Cook for 2½ to 3 hours until the tripe is very tender.
Remove the tripe and trotter. Strain and reserve 4 cups (950 ml) of the cooking broth. When cool enough to handle, cut the tripe into 1-inch (2.5 cm) squares and discard bones from the trotter, chopping the meat and skin.
In a large heavy pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, and green pepper. Cook for 8-10 minutes until soft and lightly golden.
Stir in the tomato paste, sweet paprika, smoked paprika, and cayenne (if using). Cook for 30 seconds until fragrant. Add the white wine and simmer until reduced by half.
Add the crushed tomatoes and cook for 5 minutes until the sauce thickens slightly. Stir in the reserved broth, tripe, trotter meat, chorizo, and morcilla slices.
Bring to a simmer, partially cover, and cook gently for 45-60 minutes, stirring occasionally, until the sauce is thick and the flavors have melded. The broth should coat the back of a spoon.
Taste and adjust salt. Stir in most of the chopped parsley, reserving some for garnish.
Regional variants
Some versions include chickpeas for extra body, while others add a splash of brandy or a pinch of cumin. In certain Madrid taverns a touch of flour is used to thicken the sauce further.
Cook's notes
- Tripe benefits from long, slow cooking; the longer it simmers, the more tender and flavorful it becomes.
- Ask your butcher to clean the tripe or buy it pre-cleaned to save time. A pressure cooker can reduce the initial tripe cooking time to about 45 minutes.
- The stew tastes even better the next day after the flavors have had time to develop in the refrigerator.
Serve with
Crusty bread and a glass of robust red wine such as Rioja or a cold Spanish beer.
Make ahead and storage
Refrigerate up to 3 days or freeze for up to 2 months. Reheat gently on the stovetop, adding a splash of water if needed.
