Callos A La Madrilena (Tripe Madrid Style

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Servings: 8 Difficulty: Advanced
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A rich, slow-cooked Spanish stew featuring tender tripe, veal, and savory chorizo.
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Callos a la Madrile&# 195;±a is a hearty, traditional Spanish stew that transforms humble offal into a luxurious comfort food. This dish features tender beef tripe and veal shanks simmered until fork-tender in a deeply flavorful sauce. The addition of chorizo and morcilla (blood sausage) provides a rich, smoky depth, while garlic, paprika, and red wine create a complex, aromatic base. The texture is uniquely satisfying, with the chewy-yet-soft tripe absorbing the savory juices. It is a perfect dish for cold winter days or festive gatherings, offering a bold taste of MadridâÂÂs culinary heritage. Best enjoyed with crusty bread to soak up every last drop of the sauce.

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Callos A La Madrilena (Tripe Madrid Style

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 838.7

Description

Callos a la Madrile&# 195;±a is a hearty, traditional Spanish stew that transforms humble offal into a luxurious comfort food. This dish features tender beef tripe and veal shanks simmered until fork-tender in a deeply flavorful sauce. The addition of chorizo and morcilla (blood sausage) provides a rich, smoky depth, while garlic, paprika, and red wine create a complex, aromatic base. The texture is uniquely satisfying, with the chewy-yet-soft tripe absorbing the savory juices. It is a perfect dish for cold winter days or festive gatherings, offering a bold taste of Madrid’s culinary heritage. Best enjoyed with crusty bread to soak up every last drop of the sauce.

Ingredients

Directions

  1. Place the tripe and veal shanks into a large heavy-bottomed pot and cover with cold water.
  2. Add one chopped onion, whole cloves, and the 10 cloves of garlic to the pot.
  3. Bring the pot to a rapid boil over high heat, then reduce to a steady simmer.
  4. Cover and simmer for 45 minutes to clean and partially cook the tripe.
  5. Remove the tripe from the pot and set aside to cool; discard the cooking water.
  6. Return the veal shanks to a clean pot and cover with fresh water or stock.
  7. Simmer the veal shanks for another hour until tender, then remove and reserve the broth.
  8. While the meat cooks, heat olive oil in a large Dutch oven and sauté the chorizo and bacon until crisp.
  9. Add the remaining chopped onion and garlic, cooking until soft and translucent.
  10. Stir in the paprika, thyme, cinnamon, and red pepper flakes, cooking for 1 minute until fragrant.
  11. Add the tomato paste and cook for 2 minutes to deepen the flavor.
  12. Pour in the dry red wine and reserved veal broth, scraping up any browned bits from the bottom.
  13. Return the cooked tripe and veal shanks to the pot, along with the sliced morcilla.
  14. Simmer gently, uncovered, for 1 to 2 hours until the tripe is tender and the sauce has thickened.
  15. Season with salt and pepper to taste before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 838.7kcal
% Daily Value *
Total Fat 27.4g43%
Saturated Fat 10.0g50%
Cholesterol 367.7mg123%
Sodium 319.8mg14%
Total Carbohydrate 14.2g5%
Dietary Fiber 2.0g8%
Sugars 4.4g
Protein 124.6g250%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spanish, stew, tripe, veal, chorizo, morcilla, madrid, slow-cooked, comfort food, garlic, paprika, red wine, offal, traditional, hearty, simmered, sausage, onion, clove, thyme
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