Spanish Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Callos a la Madrileña
Madrid's bold tripe stew — slow-cooked with chorizo, morcilla, and chickpeas in a paprika-rich tomato broth until every ingredient melds together.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
7 steps- 1
Cut the cleaned tripe into 5cm squares and place in a large pot with the trotter, the halved garlic head, bay leaves, and a few peppercorns, then cover generously with water.
- 2
Bring to a boil, skim off the scum, reduce to a low simmer, cover, and cook for 2.5 hours until the tripe is tender, topping up water as needed.
- 3
Meanwhile, heat olive oil in a separate pan and sweat the chopped onion until soft, about 8 minutes.
- 4
Take the pan off the heat, stir in the sweet and hot pimentón for a few seconds to avoid scorching, then add the crushed tomatoes and tomato paste and simmer 10 minutes.
- 5
Lift the trotter from the tripe pot, pull the meat from the bone, discard the bone and skin, and return the meat to the pot.
- 6
Add the tomato sofrito, chorizo, morcilla, and chickpeas to the tripe pot and simmer uncovered for 30-40 minutes, until the broth thickens and coats the tripe.
- 7
Season with salt, skim any excess fat from the surface, and let rest 10 minutes before serving hot with crusty bread.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
62/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving560
Calories
51 g
Protein
1 g
Carbs
36 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Callos a la madrilena is Madrid's hearty tripe stew, a winter classic simmered slowly with chorizo, morcilla blood sausage, ham bones, and plenty of paprika until the tripe turns meltingly soft and the broth thick and gelatinous. It is a dish of thrift and patience, transforming humble offcuts into something deeply savory. Once everyday workers' food, it is now a celebrated and nostalgic Madrid specialty.
Listahan note
This version cleans and simmers the tripe long and slow with chorizo, morcilla, and smoked paprika until the broth is rich and clinging. It is built as a true slow-cooked project stew for those who love deep, traditional offal cooking.
Technique cues
- Clean and pre-boil the tripe thoroughly, discarding that first water, so the finished stew tastes clean rather than gamey.
- Simmer low and slow for hours; tripe is only good when it turns genuinely tender, and rushing leaves it rubbery.
- Bloom the paprika in the sofrito before adding liquid so it deepens the broth instead of tasting raw.
Kitchen flow
- Parallel prep
- Clean and pre-boil the tripe well ahead while you build the sofrito, so the long simmer can start without delay.
- Make-ahead
- Callos is famously better the next day, so make it fully a day or two ahead and let the flavors deepen and the broth thicken overnight.
- Leftover move
- Reheat leftover callos with a splash of broth and serve over crusty bread or with chickpeas stirred in to stretch it.
- Cleanup rhythm
- Skim the fat off the cooled stew the next day, which both cleans the dish and lets you reheat a lighter, cleaner broth.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Beef tripe
The star
Purpose: Long-simmered tripe gives the stew its signature soft, gelatinous texture and is the heart of the dish.
Handling: Clean well, pre-boil and discard the first water, then cut into strips for the long simmer.
Adaptation: There is no true substitute; this is fundamentally a tripe stew.
Chorizo and morcilla
Smoky, savory depth
Purpose: Spanish chorizo and morcilla blood sausage release fat and spice that flavor the entire pot.
Handling: Add whole or sliced partway through the simmer so they hold shape and infuse the broth.
Adaptation: Use chorizo alone if morcilla is unavailable, accepting a less deep flavor.
Ham bone or jamon
Gelatin and savoriness
Purpose: A ham bone enriches the broth with body and a salty, smoky backbone.
Handling: Add at the start of the simmer to release collagen and flavor slowly.
Adaptation: A smoked pork hock can stand in for the ham bone.
Smoked paprika
Color and warmth
Purpose: Generous paprika gives callos its characteristic red color and earthy smokiness.
Handling: Bloom in the sofrito before liquid is added so it colors and flavors the broth fully.
Adaptation: Sweet paprika plus a pinch of cayenne for the warmth, though smoked is traditional.
Sofrito (onion, garlic, tomato)
Flavor foundation
Purpose: A slow-cooked sofrito builds the savory base that the long simmer draws from.
Handling: Cook down patiently until jammy before the tripe and liquid go in.
Adaptation: A quality jarred sofrito saves time without much loss.
Technique notes
- Add a handful of cooked chickpeas near the end for extra body, a common Madrid variation.
- A small splash of sherry vinegar at the finish cuts the richness of the offal and sausage.
- Let the stew rest off the heat before serving so the gelatin sets slightly and the broth clings to every bite.
Ingredient swaps
- Simpler direction
- Use chorizo and a smoked hock without morcilla for a more accessible version if blood sausage is hard to find.
- Heartier direction
- Stir in cooked chickpeas to stretch the stew and add a creamy contrast to the tripe.
- Lower-sodium direction
- Go lighter on added salt and rely on the paprika, sofrito, and a splash of vinegar, since the cured meats are already salty.
Serve alongside
- Crusty bread for the broth
- Cooked chickpeas stirred in
- A sharp green salad
- Pickled guindilla peppers
- A robust Tempranillo
- A glass of vermouth
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store the cooled stew in an airtight container in the fridge for up to four days, where the flavor deepens. Reheat gently on the stovetop, loosening with a splash of broth as the gelatin sets when cold. It freezes very well for up to three months; thaw overnight before reheating.
Equipment
- A large heavy pot or Dutch oven
- A separate pot for pre-boiling the tripe
- A sharp knife for cutting the tripe
- A ladle and skimmer
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