Spain Callos a la Madrilena (Madrid-Style Tripe)
Callos a la madrileña, or Madrid-style tripe, is a classic Spanish dish. The tender tripe is surrounded by the bold flavors of blood and chorizo sausage and complemented by a savory, saffron-infused pork broth. This tripe stew is a favorite dish in its namesake Madrid, and has been enjoyed across Spain since at least the 16th century.
Prep Time
10 minutes
Cook Time
2 hours 35 minutes
Total Time
2 hours 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2¼ lb (1 kg) tripe
- ½ beef foot
- 1 Tbsp (15 ml) olive oil
- 1 large onion, diced
- 1 tomato, diced
- 1 Tbsp (15 g) flour
- ¼ lb (125 g) ham
- 1 blood sausage, cooked, sliced
- 1 chorizo, cooked, sliced
- 3 strands saffron
- 2 bay leaves
- 1 chile pepper
- Salt, to taste
- Pepper, to taste
- 1 bunch parsley (for garnish)
Directions
- Rinse the tripe thoroughly before putting it in a large skillet.
- Add the beef foot and enough water to cover.
- Simmer over low heat for about 2 hours, or until the tripe and foot are tender.
- Reserve about 1 cup (240 ml) of the cooking broth.
- Cut the tripe and beef foot into small pieces and set aside with the broth.
- In a large saucepan over medium heat, sauté the onions in olive oil for about 5 minutes.
- Add the tomatoes and sprinkle the mixture with flour.
- Slowly pour in the tripe broth until a thick sauce forms.
- Add the cooked tripe and beef foot, along with the ham, blood sausage, and chorizo.
- Season with saffron, bay leaves, a chili pepper, salt, and pepper.
- Cook the mixture over low heat for about 30 minutes.
- Garnish callos a la madrilena with parsley and serve immediately.
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