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Plate of Callos a la Madrileña with chorizo
Hearty Madrid-style stew with tender beef tripe and spicy sausage

Madrid-style tripe stew with chorizo (Callos a la Madrileña)

Author: Flavelo
Recipes Main Courses
One of Madrid cuisine's most divisive but adored dishes. 'Callos' means tripe, which is cooked for hours until collagen dissolves and sauce becomes sticky and thick. The chorizo's paprika oil and offal's unique texture result in a rustic, deep flavour profile that demands plenty of bread for dipping.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Spanish

Ingredients

Equipment Needed

  • Large pot or pressure cooker (to save time)
  • Chopping board

Allergen Information

⚠️ Sulphur dioxide (wine)

Instructions

1 ✓

Wash tripe thoroughly, cut into strips. (If raw, blanch in water 10 mins, then discard water to remove smells). Slice chorizo.

Tip: Blanching and water change help remove overly intense offal scent.
2 ✓

Chop onion, garlic; dice tomato. Heat oil in large pot and fry onion.

3 ✓

Add chorizo and garlic, fry a few more minutes, then sprinkle with paprikas and add tomato.

Tip: Fat-soluble paprika pigment gives sauce beautiful colour.
4 ✓

Add tripe, toss, then pour in wine. Let bubble 5 minutes.

5 ✓

Pour in water/stock, season with salt and pepper. Cover and cook on low heat for 2-3 hours until tripe is completely soft and sauce thickens.

Tip: During long cooking collagen turns to gelatine, making sauce sticky thick.
6 ✓

Top up evaporated liquid if needed, but end result should be thick sauce.

Tip: This dish is even better next day when gelatine sets, then releases upon reheating.

Recipe FAQ

How long to cook?
Tripe needs time. 2-3 hours in traditional pot, 45-60 mins in pressure cooker to be butter-soft.
What meat goes in?
Originally beef tripe, trotters, and snout, but recipe can be simplified with pre-cooked tripe and chorizo.

Ingredients

  • 500 g Beef tripe (cleaned, sliced)
  • 200 g Chorizo sausage
  • 1 pieces Onion
  • 3 cloves Garlic
  • 2 pieces Tomatoes
  • 1 tsp Paprika
  • 1 tsp Hot chilli powder (optional)
  • 2 tbsp Olive oil
  • 100 ml White wine
  • 1.5 l Water or stock
  • 1 tsp Salt
  • 1 pinch Pepper