Spanish
Callos a la madrileña
A traditional Madrid stew of honeycomb tripe simmered until tender with chorizo, morcilla, jamón, paprika, and a gentle chili warmth. It is best served very hot in a shallow earthenware dish with bread for the rich, sticky sauce.
Watch it madeRecetas Tradicionales de Cocina · 4:03
Ingredients
- Cleaned beef honeycomb tripe500g
- Calf foot, split1/2
- Spanish chorizo, semi-cured100g
- Morcilla de cebolla100g
- Serrano ham, diced60g
- Yellow onion1 medium
- Garlic cloves3
- Bay leaves2
- Black peppercorns8
- Sweet Spanish paprika1 tsp
- Hot Spanish paprika1/2 tsp
- Dried cayenne chili1 small
- Tomato, grated1 small
- All-purpose flour1 tsp
- Olive oil2 tbsp
- White wine60ml
- Saltto taste
Method
- Rinse the tripe well under cold water, then cut it into bite-size strips.
- Put the tripe and split calf foot in a pot, cover with cold water, bring to a boil, and simmer for 5 minutes.
- Drain and rinse the tripe and calf foot, then return them to the clean pot.
- Add half the onion, 1 garlic clove, the bay leaves, peppercorns, and enough fresh water to cover by 3cm.
- Bring to a gentle simmer, cover partly, and cook for 2 to 2 1/2 hours, until the tripe is tender and the calf foot has released its gelatin.
- Remove the calf foot, pick off any tender meat and gelatinous pieces, chop them, and return them to the pot; discard bones.
- Slice the chorizo and morcilla into thick rounds, keeping the morcilla aside so it does not break apart.
- Finely chop the remaining half onion and 2 garlic cloves.
- Warm the olive oil in a cazuela or heavy pan over medium heat and sauté the chopped onion with a pinch of salt until soft and lightly golden.
- Add the chopped garlic and diced jamón, and cook for 1 minute.
- Stir in the flour and cook for 30 seconds, then remove the pan briefly from the heat and add the sweet paprika, hot paprika, and cayenne.
- Return the pan to low heat, add the grated tomato, and cook for 3 to 4 minutes until thickened.
- Pour in the white wine and simmer for 2 minutes, scraping the pan.
- Add the sofrito and sliced chorizo to the pot of tripe, then simmer uncovered for 30 minutes until the sauce is glossy and lightly thick.
- Add the morcilla slices during the last 10 minutes of cooking, moving the pot gently instead of stirring hard.
- Taste and adjust the salt, then let the callos rest for at least 15 minutes before serving very hot.
Common questions
Can I substitute tripe or calf foot if I can't find them?
Yes, but the dish changes. Beef brisket or shank can replace tripe for a softer stew, and oxtail can stand in for calf foot to add body. You’ll lose the classic gelatinous texture, though the broth will still be rich.
How long does callos take to make from start to finish?
Plan on about 3 to 3.5 hours total. The initial parboil takes 5 minutes, then the tripe and calf foot need 2 to 2.5 hours of gentle simmering, plus about 20 to 30 minutes for the final sauté and melding.
What are the most common mistakes when cooking callos?
The biggest mistakes are not rinsing the tripe after parboiling, boiling it too hard, and adding morcilla too early. A hard boil can toughen the tripe, and morcilla should go in near the end so it stays intact.
How should I store leftover callos, and does it taste better the next day?
Store cooled callos in an airtight container in the refrigerator for up to 3 days. Yes, it usually tastes better the next day because the flavors deepen and the sauce thickens. Reheat gently over low heat, adding a splash of water if needed.
What should I serve with callos a la madrileña?
Serve it hot with crusty bread to soak up the paprika-rich sauce. It also pairs well with plain boiled potatoes or white rice, and a simple green salad helps balance the richness. A dry red wine is a classic match.