Madrid · Spain
Callos a la Madrileña
Callos a la madrileña is a stew of beef tripe braised with chorizo, morcilla, pork snout and often chickpeas in a paprika-rich sauce. A nose-to-tail dish born of thrift, it has been documented in Madrid since at least the 16th century and was popularized by the city's taverns and casas de comidas.
Approximate, per 1 plate (~300g). Values vary by recipe and portion.
Where it comes from
Callos a la madrileña is a stew of beef tripe braised with chorizo, morcilla, pork snout and often chickpeas in a paprika-rich sauce. A nose-to-tail dish born of thrift, it has been documented in Madrid since at least the 16th century and was popularized by the city's taverns and casas de comidas. It is traditionally eaten in the colder months and ranks among Madrid's defining dishes alongside cocido.
Where to eat Callos a la Madrileña
0 restaurants worldwide serve it.
The variants
Callos a la gallega
Galician style, made with chickpeas and often a ham bone
Callos a la andaluza
Andalusian version with chickpeas and hierbabuena (mint)
Callos con garbanzos
Chickpeas cooked into the stew to make it a fuller meal
Callos a la asturiana
Northern take enriched with local chorizo and morcilla
Cook it yourself
- Callos a la Madrileña
Madrid's beloved tripe stew, braised low and slow with chorizo, morcilla and pork snout in a thick, paprika-red sauce. A nose-to-tail classic of the city's old taverns, it is deeply gelatinous and always better the next day.