Callos a la Madrileña

Ingredients

• 500g (1.1 lb) beef tripe, cleaned and cut into small pieces 500g (1.1 lb) beef tripe, cleaned and cut into small pieces
• 200g (7 oz) chorizo, sliced 200g (7 oz) chorizo, sliced
• 200g (7 oz) morcilla (blood sausage), sliced 200g (7 oz) morcilla (blood sausage), sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 bell peppers, diced 2 bell peppers, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon sweet paprika 1 teaspoon sweet paprika
• 1 bay leaf 1 bay leaf
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (total), 9g (saturated)
• Carbohydrates: 20g (total), 5g (sugars)
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion, bell peppers, and garlic, and sauté until softened.
2. 2.
   Add the chorizo and morcilla to the pot and cook until they release their oils and become slightly crispy.
3. 3.
   Push the ingredients to one side of the pot and add the tomato paste to the cleared space. Cook for a minute to caramelize the paste.
4. 4.
   Stir in the smoked paprika, sweet paprika, and bay leaf, and cook for another minute to release their flavors.
5. 5.
   Add the tripe to the pot and pour in the red wine. Allow the wine to simmer for a few minutes to reduce slightly.
6. 6.
   Pour in the beef or vegetable broth, season with salt and pepper, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 2-3 hours or until the tripe is tender.
7. 7.
   Adjust the seasoning if needed and serve the Callos a la Madrileña hot with crusty bread.

Treat your ingredients with care...

• Tripe — Ensure the tripe is thoroughly cleaned before cooking. Soak it in cold water with vinegar or lemon juice for a few hours to remove any residual odor. Rinse well before using.
• Chorizo — Use a good quality Spanish chorizo for authentic flavors. If unavailable, you can substitute with a smoked sausage.
• Morcilla — Look for Spanish morcilla or blood sausage in specialty stores. If not available, you can substitute with another type of blood sausage.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes.
• Allow the stew to rest for a few hours or overnight before serving to allow the flavors to meld together.
• Serve with a sprinkle of fresh parsley for added freshness.
• If you prefer a thicker stew, you can mix a tablespoon of flour with water and add it to the pot during the last 30 minutes of cooking.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Serve the Callos a la Madrileña hot in deep bowls, allowing the rich broth to surround the tender tripe and sausage. Accompany it with crusty bread to soak up the delicious flavors.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley or a drizzle of olive oil for an attractive presentation. Serve it in traditional Spanish ceramic bowls to add an authentic touch to the table.