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Callos a la Madrileña
Spanish stewed tripe dish From Wikipedia, the free encyclopedia
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Callos a la Madrileña is a stewed tripe dish, cooked slowly for hours over low heat, that is a speciality of Spanish cuisine associated with the city of Madrid. Traditionally pig or cow tripe was used but modern recipes use lamb or even cod. It includes pig snout and trotters, black pudding, sausage, ham, and soup vegetables like carrots and onions.[1] When prepared correctly the broth is rich in gelatin and the tripe becomes very tender after the slow cooking process. The tripe can be browned before the cooking liquid is added, with trotters, oxtails and other ingredients for the soup like ham, chorizo and smoked paprika.[2] It is common to serve this stew with the morcilla blood sausage, a tapas dish typical of the region of Castile and León.[3]
 | You can help expand this article with text translated from the corresponding article in Spanish. (September 2020) Click [show] for important translation instructions.
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A version of the stew with chickpeas is made in the Philippines.[4][5]
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