📝 About This Recipe
Callos a la Madrileña is a legendary Spanish stew that embodies the rustic, soul-warming spirit of Madrid's historic taverns. This slow-cooked masterpiece features tender tripe, rich calf's snout, and smoky Iberian charcuterie bathed in a gelatinous, paprika-infused sauce. It is a complex, deeply savory dish where the collagen creates a velvety texture that coats the palate, making it the ultimate comfort food for a chilly Castilian evening.
🥗 Ingredients
The Meats
- 1 kg Honeycomb Tripe (cleaned and cut into 2cm squares)
- 500 g Calf's Snout (Morros de Ternera) (cleaned and cut into small bite-sized pieces)
- 1 piece Ham Bone (preferably Serrano or Ibérico for depth)
- 200 g Spanish Chorizo (semi-cured, sliced into thick rounds)
- 200 g Morcilla (Spanish Blood Sausage) (firm, sliced into thick rounds)
- 100 g Jamón Serrano (diced into small cubes)
Aromatics and Spices
- 2 large Onion (one halved, one finely diced)
- 6 cloves Garlic (4 smashed, 2 minced)
- 3 pieces Bay Leaves
- 1 tablespoon Pimentón de la Vera (Smoked Paprika) (sweet or bittersweet (agridulce))
- 1/2 teaspoon Pimentón Picante (Hot Paprika) (adjust to spice preference)
- 1 piece Dried Guindilla Pepper (or a pinch of red chili flakes)
- 10 pieces Whole Black Peppercorns
- 2 pieces Cloves
The Base and Thickening
- 4 tablespoons Extra Virgin Olive Oil (Spanish variety like Arbequina or Picual)
- 1 tablespoon Flour (to thicken the sauce slightly)
- 1/2 cup Dry White Wine (such as a crisp Rueda or Albariño)
- to taste Salt (be careful as the ham and chorizo are salty)
👨🍳 Instructions
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1
Thoroughly wash the tripe and snout in cold water with a splash of vinegar or lemon juice. Drain well. Place them in a large pot, cover with cold water, and bring to a boil for 5 minutes. Drain and rinse again to ensure a clean, neutral flavor.
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2
Return the blanched tripe and snout to the clean pot. Add the ham bone, the halved onion, 4 smashed garlic cloves, bay leaves, peppercorns, and cloves.
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3
Cover with water (about 2-3 inches above the meat). Bring to a boil, then reduce heat to low. Simmer gently, partially covered, for about 2.5 to 3 hours, or until the tripe is very tender. If using a pressure cooker, this takes about 45-50 minutes.
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4
Once tender, remove the tripe and snout from the broth and set aside. Strain the cooking liquid into a bowl and discard the solids (onion, garlic, bone, spices). Reserve this liquid; it is pure liquid gold full of natural gelatin.
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5
In a clean wide clay pot (cazuela) or heavy-bottomed Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent and soft, about 8 minutes.
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6
Add the minced garlic, diced jamón, and the guindilla pepper. Sauté for another 2 minutes until the ham fat begins to render.
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7
Stir in the flour and cook for 1 minute to remove the raw taste, then remove from heat momentarily. Stir in both types of Pimentón, ensuring they don't burn, which would make the sauce bitter.
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8
Return to heat and pour in the white wine, scraping the bottom of the pan to deglaze. Let the alcohol evaporate for 2 minutes.
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9
Add the cooked tripe and snout back into the pot. Stir well to coat the meats with the paprika base.
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10
Pour in enough of the reserved cooking liquid to just cover the meat. Add the sliced chorizo and morcilla.
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11
Simmer everything together on low heat for 20-30 minutes. The sauce should thicken and become glossy and 'sticky' to the touch.
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12
Taste for seasoning. Add salt only if necessary, as the cured meats provide significant saltiness. Let the dish rest for at least 15 minutes before serving, or better yet, overnight.
💡 Chef's Tips
Always clean the tripe with lemon or vinegar even if it comes 'pre-cleaned' to ensure the brightest flavor. Never boil the stew vigorously; a gentle simmer is key to keeping the meats tender and the sauce emulsified. For the most authentic texture, do not skip the calf's snout or feet, as they provide the essential gelatin that defines this dish. If the sauce is too thin, crush a few pieces of the cooked tripe or a slice of the morcilla and stir it back in to thicken. This dish is strictly better the next day—the flavors meld and the texture becomes even more luxurious upon reheating.
🍽️ Serving Suggestions
Serve in individual clay pots (cazuelas) to maintain the heat. Accompany with plenty of crusty rustic bread (hogaza) to soak up every drop of the gelatinous sauce. Pair with a bold, oak-aged red wine from Ribera del Duero or a classic Rioja Reserva. A side of simple pickled guindilla peppers provides a bright acidity that cuts through the richness. Finish the meal with a light salad or fruit to balance the intensity of the stew.