Callos a la Madrileña is one of Spain’s most iconic — and polarising — traditional dishes. This hearty tripe stew, beloved in Madrid for centuries, combines beef tripe, chorizo, blood sausage, and smoky paprika in a rich, slow-cooked sauce that warms you to the bone. For locals, Callos is the ultimate comfort food and a classic winter staple, but for many visitors, the idea of eating tripe is an adventurous leap into the truly authentic side of Spanish cuisine.
What makes Callos so special is its bold, unapologetic use of ingredients that many cultures would discard. Rooted in the humble cooking traditions of Spain’s working class, this dish turns inexpensive cuts into something deeply flavourful and satisfying through careful seasoning and slow simmering. Today, Callos a la Madrileña is proudly served in Madrid’s historic taverns and Sunday family lunches, proving that nose-to-tail cooking is a celebrated tradition, not a culinary trend.
If you’re looking to push your cooking comfort zone and taste Spain beyond tapas and paella, Callos is a dish that will test your culinary courage and reward you with rich, hearty flavour. It’s a recipe that invites you to savour Spain’s lesser-known food culture and understand why locals cherish dishes that outsiders might label as “weird.”
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Best Time To Eat
Callos a la Madrileña is best enjoyed as a warming lunch or dinner, especially during cold winter days when a steaming bowl of this robust stew provides comfort and strength.
How To Partner
Serve your Callos with crusty country bread to mop up the thick sauce, and pair it with a robust Spanish red wine like Rioja or a chilled glass of dry sherry to balance the stew’s rich, smoky depth. Add a simple green salad to refresh the palate between bites.
One controversial understanding is that Callos a la Madrileña sparks fierce debate among locals and tourists alike. For many Madrileños, this dish is a cherished link to their grandparents’ kitchens and the city’s culinary identity. But for foreign visitors, the idea of eating tripe — cow stomach — can trigger instant reluctance or outright rejection, often dismissed as unappetising or outdated.
Another point of debate is sustainability and food respect. Advocates argue that Callos embodies the spirit of nose-to-tail eating, a practice that modern chefs now praise for reducing food waste. Yet some critics view it as an old-fashioned dish that shouldn’t be promoted to tourists who might not appreciate its cultural significance and may see it as an exotic “dare food” rather than real local fare.
Finally, Callos highlights a tension in Spain’s culinary tourism: should restaurants cater to international tastes by softening or removing traditional dishes, or keep them exactly as they are, preserving their authentic flavours — however shocking they might be to outsiders? This question fuels lively discussions among Madrid’s chefs, locals, and travellers keen to taste the city’s true identity, guts and all.
How to Make Callos a la Madrileña
Callos a la Madrileña Recipe Ingredients
2 pounds beef tripe, cleaned and cut into pieces
1 pound beef shank or bone with marrow
1 chorizo sausage, sliced
1 morcilla (blood sausage), sliced
1 large onion, finely chopped
4 cloves garlic, minced
1 large carrot, chopped
1 bay leaf
1 teaspoon sweet paprika
1 teaspoon hot paprika (optional)
1/2 teaspoon ground black pepper
1 teaspoon salt (adjust to taste)
1/2 cup canned chickpeas, drained and rinsed
4 tablespoons olive oil
2 cups beef broth
1 cup tomato sauce
1 cup dry white wine
2 tablespoons flour
Fresh parsley, chopped (for garnish)
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Step By Step How to Make Callos a la Madrileña
Prepare the Tripe
Ensure the tripe is thoroughly cleaned. Rinse it under cold water and blanch it in boiling water for 5 minutes. Drain and rinse again.
In a large pot, place the cleaned tripe and the beef shank. Cover with water, bring to a boil, and then simmer for 1.5 to 2 hours until the tripe is tender. Drain and set aside. Reserve the beef shank for later use.
Make the Stew Base
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, and carrot. Sauté until the onion is translucent and the carrot is tender, about 5-7 minutes.
Stir in the sweet paprika, hot paprika (if using), and flour. Cook for 1-2 minutes until the flour is well incorporated. Add the white wine to deglaze the pot, scraping up any browned bits from the bottom.
Combine Ingredients
Add the cooked tripe, reserved beef shank, sliced chorizo, and morcilla to the pot. Stir to combine. Pour in the beef broth and tomato sauce. Add the bay leaf and season with salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer.
Cook the Stew
Cover and simmer for about 1 hour, stirring occasionally, until the flavors meld together and the tripe is very tender.
Final Touches
About 15 minutes before serving, stir in the canned chickpeas and cook until heated through. Taste and adjust the seasoning with more salt and pepper if needed.
Serve
Ladle the callos a la Madrileña into bowls. Garnish with freshly chopped parsley. Serve hot with crusty bread on the side for dipping.
Tips To Make Callos a la Madrileña
Ensure the tripe is thoroughly cleaned to remove any impurities and odor. Blanching helps in this process. Slow simmering is key to achieving tender tripe and deep flavors. Be patient and let it cook slowly.
If you can’t find morcilla, you can substitute it with other types of blood sausage or even omit it if necessary. For more depth of flavor, let the stew rest for a day in the refrigerator and reheat before serving. The flavors will meld and intensify.
How Many Calories Have Callos a la Madrileña
Beef Tripe: 140 calories
Beef Shank: 150 calories
Chorizo: 200 calories
Morcilla: 200 calories
Olive Oil: 120 calories
Vegetables and Seasonings: 50 calories
Chickpeas: 40 calories
Broth and Tomato Sauce: 50 calories
Total Estimated Calories per Serving: Approximately 950 calories
Origin and History
Callos a la Madrileña dates back several centuries and is deeply tied to Madrid’s working-class traditions. In the 16th and 17th centuries, wealthier households kept the best cuts of meat for themselves, leaving offal—tripe, trotters, and various scraps—to the city’s laborers. Instead of wasting these parts, cooks simmered them slowly with paprika, chorizo, and chickpeas, transforming humble ingredients into a rich, comforting stew. What started as survival food gradually became a cornerstone of Madrid’s culinary identity.
As the dish gained popularity, taverns and inns in the capital adopted it as a signature offering. Callos became particularly cherished during winter months, when long, cold nights called for something warming, hearty, and deeply flavorful. Its presence at local festivals and gatherings ensured that the stew was passed down through generations, each family adding its own subtle twist. Over time, Callos became just as symbolic of Madrid as cocido, churros, or bocadillo de calamares.
Today, Callos a la Madrileña stands as a proud reminder of the city’s resourcefulness. No longer a dish of necessity, it is served in restaurants both rustic and refined. Chefs have elevated it with premium ingredients, but the essence remains unchanged: slow cooking, smoky paprika, and a devotion to the cuts of meat that once defined everyday survival. Its roots are evident in every bite.
Callos is one of those dishes that sparks strong opinions—especially among those encountering tripe for the first time. Many travelers hesitate at the idea of eating stomach lining, often judging the dish before tasting it. Locals, however, see this hesitation as part misunderstanding, part cultural disconnect. What some outsiders consider off-putting is, to Madrileños, a cornerstone of heritage and flavor.
Another point of controversy is whether Callos should be modernized. Traditionalists insist that any deviation—such as using less tripe or adding trendy ingredients—dilutes the dish’s authenticity. Meanwhile, contemporary chefs argue that evolving the recipe helps preserve its relevance and introduce it to new audiences. This battle between purity and innovation appears in nearly every conversation about Callos.
Then there’s the debate about texture. Authentic Callos is gelatinous, silky, and rich, thanks to slow-cooked tripe and pig’s trotters. Some diners adore this mouthfeel, calling it the soul of the dish. Others, particularly those unfamiliar with offal, find it challenging. This divide is exactly why Callos has earned its reputation as a love-it-or-hate-it classic. But even its critics admit that it’s unforgettable.
How Long You Take to Prepare
Callos a la Madrileña is not a fast dish. Preparing it properly takes anywhere from 3 to 4 hours, and that’s part of its charm. Tripe must be thoroughly cleaned and boiled before it even touches the stew pot. This step ensures the final dish is tender, mild, and aromatic rather than overly intense. Skipping this prep drastically changes the final result.
Once the tripe is prepared, the actual stew begins. Chorizo, ham, garlic, onions, paprika, and chickpeas simmer alongside the tripe, absorbing its depth while offering their own layers of flavor. Slow cooking is essential. The stew needs time to thicken naturally, allowing the collagen from trotters or bones to melt into the broth and create its signature silky texture.
Though the process is lengthy, very little is complicated. Most of the time is hands-off, letting the ingredients do their work. Many cooks even prefer making Callos a day ahead, since the flavors deepen noticeably after resting overnight. In other words, patience—not technique—is the true secret to mastering this dish.
Serving Suggestions
Callos is traditionally served piping hot in small earthenware bowls, often accompanied by crusty bread. The bread is essential, not optional. It soaks up the rich, paprika-stained broth and balances the boldness of the stew. In Madrid, Callos is a popular tapa, served in modest portions to pair with beer or wine rather than as a full main course.
If you want to serve Callos as a meal, pair it with simple sides. A light green salad, roasted potatoes, or even plain white rice works well. The stew itself is rich and heavy, so uncomplicated accompaniments help round it out without competing for attention. For larger gatherings, Callos can be part of a broader Madrid-style spread that includes tortilla española, croquetas, and cured meats.
For a more modern presentation, some chefs garnish Callos with fresh herbs or a drizzle of high-quality olive oil. While this isn’t traditional, it offers a visual brightness that softens the dish’s rustic appearance. Whether you stay classic or get creative, the flavors remain unmistakably Madrileño.
Final Thoughts
Callos a la Madrileña isn’t a dish that blends into the background. It demands attention, evokes strong reactions, and represents a very specific slice of Spanish culture. Whether you love it instantly or learn to appreciate it over time, it’s impossible to deny its significance in Madrid’s culinary landscape. It’s the kind of recipe that tells a story with every spoonful.
If you’re new to tripe, Callos may challenge you—but that’s exactly what makes it worth trying. Stepping outside your comfort zone often leads to the most memorable food experiences. And for many travelers, Callos becomes the dish that transforms their understanding of traditional Spanish cooking.
Learning to make Callos at home is a rewarding way to connect with Madrid’s history, celebrate its traditions, and experience a flavor profile that’s both bold and deeply comforting. If you’re ready to embrace a dish that defines a city, Callos a la Madrileña is waiting for you.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.