Spanish Callos: A Mouthwatering Beef Tripe Recipe
This Spanish Callos recipe is a hearty and flavorful dish made with tripe, chorizo, morcilla, and beef shank in a rich tomato-based sauce with aromatic spices. Learn how to make an authentic Callos a la Madrilena and enjoy a warm and comforting meal that is sure to satisfy.
Ingredients
- 500 g Beef tripe, cleaned and cut into small pieces
- 250 g Chorizo sausage sliced
- 250 g Morcilla sausage (blood sausage) sliced
- 250 g Beef shank cut into small pieces
- 250 g Chickpeas previously soaked
- 2 Onions
- 4 Garlic cloves
- 1 Red bell pepper
- 1 Green bell pepper
- 2 Ripe tometoes
- 1 tsp Paprika
- 1 tsp Cumin
- 1 Bay leaf
- Salt and pepper to taste
- Olive oil
- 1 liter Beef stock
Instructions
- In a large pot, heat olive oil over medium-high heat. Add the onions, garlic, and bell peppers and sauté for about 5 minutes until softened.
- Add the tripe, chorizo, morcilla, and beef shank to the pot and cook for another 10 minutes until browned.
- Add the chopped tomatoes, paprika, cumin, bay leaf, chickpeas, and season with salt and pepper to taste. Cook for another 5 minutes.
- Pour in the beef stock and bring to a boil. Reduce the heat to low and let simmer for 2-3 hours until the tripe is tender and the sauce has thickened.
- Serve hot with crusty bread or over rice.
Notes
If you want to save time, you can cook them in an instant pot for only 30 to 40 minutes. It will depend on your pot. Follow the same steps and when you reach step four, close the instant pot when boiling.