Callos a la Madrileña

Name: Callos a la Madrileña
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 800g beef tripe, cleaned and cut into pieces; 200g cooked chickpeas; 1 beef snout or beef cheek (200g); 2 onions, diced; 4 cloves garlic, minced; 400g crushed tomatoes; 2 tsp sweet pimentón; 1 tsp hot pimentón; 2 bay leaves; 2 dried guindilla peppers; 3 tbsp olive oil; Salt and pepper; 1 liter beef stock

Callos a la Madrileña (KAH-yos ah lah mah-dree-LEH-nyah)

Madrid-Style Beef Tripe Stew

⏱ Prep Time 3 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 352 kcal

A rich, deeply savory Madrid stew of slowly braised beef tripe simmered with chickpeas, beef snout, and a bold sauce of tomatoes, pimentón, and garlic until fork-tender and intensely flavored.

Nutrition & Info

Protein 30.0g

Carbs 22.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large heavy pot sharp knife

Presentation Guide

Vessel: deep clay cazuela

Garnishes: parsley, guindilla pepper

Accompaniments: crusty bread

Ingredients

800g beef tripe, cleaned and cut into pieces
200g cooked chickpeas
1 beef snout or beef cheek (200g)
2 onions, diced
4 cloves garlic, minced
400g crushed tomatoes
2 tsp sweet pimentón
1 tsp hot pimentón
2 bay leaves
2 dried guindilla peppers
3 tbsp olive oil
Salt and pepper
1 liter beef stock

Instructions

1
Boil tripe and beef snout in salted water for 10 minutes. Drain and rinse. Cut into bite-sized pieces.
2
Heat olive oil in a heavy pot. Sauté onions for 8 minutes, add garlic and cook 2 minutes more.
3
Add both pimentón varieties, stir for 30 seconds, then add tomatoes. Cook 5 minutes.
4
Add tripe, beef snout, bay leaves, guindilla peppers, and beef stock. Bring to a simmer.
5
Cook on low heat for 2-2.5 hours until tripe is very tender. Add chickpeas in the last 30 minutes.
6
Season with salt and pepper. The sauce should be thick and clinging. Serve in deep bowls.

💡

Did You Know?

Callos was once considered a dish for the poor, but today Madrid's finest restaurants serve it proudly — proof that great flavor transcends class.

Chef's Notes

Equipment Tips

large heavy pot
sharp knife

Garnishing

parsley, guindilla pepper

Accompaniments

crusty bread

The Story Behind Callos a la Madrileña

Callos a la Madrileña became the signature dish of Madrid's taverns in the 16th century, a hearty meal for laborers and tradesmen. The use of tripe reflects the nose-to-tail eating philosophy that defined Spanish peasant cooking. Today it is embraced as comfort food across the capital.

🕐 Traditionally enjoyed winter lunch 📜 Origins: 16th century Madrid

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