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.
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