Callos a la Madrileña is one of the most iconic dishes enjoyed during winter in most restaurants in Madrid, second only to puchero. Of uncertain origin, this traditional dish of Madrid's gastronomy dates back to 1599, when it was mentioned in an old cookbook under the name 'revoltillo de tripas'...
Ingredients
tripe (mondongo)1 1/2kg
pig's ear200g
cured ham200g
smoked bacon100g
spicy chorizos2
parsley1bundle
head garlic (unpeeled)1
ground chili pepper (ají molido)1tbsp
onion1
bay leaves2
salt
white pepper
olive oil
flour1tbsp
sweet paprika1tbsp
Nutrition (per serving)
Calories
636.7kcal (31.83%)
Protein
52.5g (100%)
Carbs
7.5g (2.73%)
Sugars
0.8g (1.66%)
Healthy Fat
28.7g
Unhealthy Fat
15.0g
% Daily Value based on a 2000 calorie diet
How to make Callos a la Madrileña
Prepare the Ingredients
- Step 1
Wash the tripe thoroughly and pat it dry.
- Step 2
Cut the tripe and pig's ear into small cubes.
- Step 3
Place them in a large pot with cold water.
- Step 4
Add the parsley, the whole head of garlic (unpeeled), ground chili pepper, half of the onion (peeled), bay leaves, white pepper to taste, cured ham and smoked bacon (both cut into thin strips), and the chorizos (sliced into medium rounds).
Cook the Base
- Step 1
Heat the pot over low heat and simmer for 2 hours and 30 minutes.
Remove Garlic
- Step 1
After cooking, remove the pot from the heat and discard the head of garlic. Set the preparation aside.
Prepare the Sauce
- Step 1
Finely chop the remaining half of the onion and sauté it in a bit of olive oil. Add the flour, salt, and sweet paprika, stirring until a paste forms.
Combine
- Step 1
Add the prepared tripe mixture to the sauce. Stir well and cook everything together for an additional 15 minutes.
Nutrition (per serving)
Nutrition (per serving)
Calories
636.7kcal (31.83%)
Protein
52.5g (100%)
Carbs
7.5g (2.73%)
Sugars
0.8g (1.66%)
Healthy Fat
28.7g
Unhealthy Fat
15.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Serve the dish in a large casserole or in individual small casseroles for a rustic and authentic presentation.
FAQS
Can I use a different type of meat instead of pig's ear?
Yes, you can substitute pig's ear with other cuts of pork, such as pork belly or pork shoulder, but it may alter the texture and flavor slightly.
How do I ensure the tripe is properly cleaned?
Wash the tripe thoroughly under running water, scrubbing it gently. You can also soak it in water with a bit of vinegar for 30 minutes before rinsing.
Can I make this dish spicy?
Yes, you can adjust the spice level by adding more ground chili pepper or using spicier chorizos.
Can I freeze leftovers?
Yes, Callos a la Madrileña can be frozen in an airtight container for up to 3 months. Reheat gently on the stovetop.
What can I serve with Callos a la Madrileña?
This dish pairs well with crusty bread or steamed rice to soak up the flavorful sauce.
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