Dish

Callos a la Madrileña

Madrid-style tripe

Callos a la Madrileña is a hearty and flavorful stew that is perfect for cold winter nights. The tripe is cooked until it is tender and flavorful, and the chorizo and morcilla add texture and flavor to the dish. The stew is typically made with white beans, onions, and garlic. The dish is typically served with crusty bread to soak up the delicious broth.

European cuisine› Mediterranean cuisine› Spanish cuisine

Offal Dish

Origins and history

Callos a la Madrileña has been a traditional dish in Madrid for centuries. It is believed to have originated in the central regions of the country, where tripe and chorizo were common ingredients.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Callos a la Madrileña, depending on the region and the cook. Some versions include different types of beans, while others use different types of meat, such as beef or pork.

Presentation and garnishing

Callos a la Madrileña is typically served in a large bowl, with the tripe and vegetables arranged on top of the broth. Garnish with fresh herbs, such as parsley or chives.