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