Cook Along: Callos a la Madrileña — The Culinary Codex

Cook Along: Callos a la Madrileña

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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

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