1. Food
Lisa & Tony Sierra

Callos Madrilenos, Hearty Main Course or Tapa

By December 29, 2010

Follow me on:

On a cold winter day, what is better than a hearty stew or chunky broth? In central Spain, you'll likely see plenty of Madrid-Style Tripe, or in Spanish Callos Madrilenos served in restaurants and taverns. This is an old, very traditional dish, which originated with the laborers in the Madrid region. The beef tripe is first simmered for 3 hours until soft, then combined with Spanish chorizo and morcilla sausages, as well as paprika, garlic and onion. It tastes even better if eaten the day after cooking. Serve in clay bowls with lots of bread to dip into the sauce.

Photo © Lisa Sierra, licensed to About.com, Inc.

Free Newsletter:
Get the Spanish Food Newsletter

Become a fan of Spanish Food on Facebook


No comments yet. Leave a Comment

Leave a Comment

Line and paragraph breaks are automatic. Some HTML allowed: <a href="" title="">, <b>, <i>, <strike>
  1. About.com
  2. Food
  3. Spanish Food

©2014 About.com. All rights reserved.