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Callos a la madrileña with bread

Callos a la madrileña is a Spanish stew of beef tripe simmered with chorizo and blood sausage in a smoky tomato sauce. Made for 4 people, it takes 3 hours, has a medium difficulty level, and costs €3.60 per person. The key to success is cooking the tripe very slowly for a long time, which makes it tender rather than rubbery.

Tonight, a Madrid classic for anyone who loves offal, tripe simmered with chorizo and blood sausage in a thick sauce.

Callos a la madrileña with bread
Total time
3 h
Difficulty
Medium
Cost per person
€3.60
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Callos a la madrileña is a thick tomato sauce, seasoned with smoked paprika and a touch of chili, where beef tripe simmers until tender. Chorizo colors the dish and flavors the sauce, while blood sausage adds richness and a softer bite. It's a generous offal dish, best served with bread to mop up every last drop.

This is a dish for winter evenings when you have time to let it simmer, or for a Sunday with fellow offal lovers. Mon Chou suggests it for families who enjoy this kind of traditional dish rather than for kids, who aren't always fans of tripe. It's easy to make the day before, and the sauce only gets better for it.

The ingredients

4 people

Butcher

  • Pre-cooked beef tripe 800 g
  • Chorizo 150 g
  • Blood sausage 150 g

Fruits and vegetables

  • Onions 2
  • Garlic 4 cloves

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Smoked paprikaoften in the pantry 1 tbsp
  • Cayenne pepperoften in the pantry 1 pinch
  • Bay leavesoften in the pantry 2
  • White wine 15 cl
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Bakery

  • Baguette 1

Allergens Gluten

The step by step recipe

  1. Cut the tripe into squares and blanch it for 5 minutes in boiling water, then drain. 10 min

    Rinse it well for a cleaner cook.

  2. Sauté the onions and garlic in olive oil, then add the paprika, tomatoes, and white wine.

    Add the paprika off the heat, it burns quickly.

  3. Add the tripe and bay leaves, cover with water, then let simmer gently with the lid on. 2 h

    It should barely simmer, like a good pot-au-feu.

  4. Add the sliced chorizo and chunks of blood sausage, and continue cooking for a few more minutes. 15 min

    Blood sausage falls apart easily, add it near the end of cooking.

  5. Let it rest, adjust the seasoning, and serve piping hot with bread for dipping.

    The dish tastes even better reheated the next day.

Our tips to get it right

  • Pick pre-cooked tripe, it saves several hours of cooking compared to raw tripe.
  • Taste the sauce before adding salt, the chorizo and blood sausage already bring plenty of saltiness.
  • If the sauce is too thin at the end, simmer uncovered for a few minutes to let it thicken.

The variations

  • Swap the cayenne pepper for Espelette pepper for a milder, more fragrant heat.
  • For an offal-free version, use chickpeas and mushrooms instead of tripe, keeping the chorizo for its smoky flavor.
  • For a quicker version, use jarred pre-cooked tripe and cut the simmering time down to 40 minutes.

What to serve it with

  • Bread for dipping
  • Steamed potatoes
  • A glass of Spanish red wine

Storage

Callos keep for 2 to 3 days in the fridge in a sealed container, and the dish often tastes even better reheated the next day. It freezes well for up to 2 months in an airtight container. Reheat gently in a saucepan, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can I use raw tripe instead of pre-cooked tripe?

Yes, but you'll need several extra hours of cooking to tenderize it. Pre-cooked tripe, already blanched by the butcher, makes the recipe much simpler.

Can callos be made ahead of time?

Yes, it's actually recommended, the sauce improves after resting overnight in the fridge. Reheat gently over low heat before serving.

How do I know when the tripe is cooked enough?

The tripe should feel tender when you bite into it, with no rubbery resistance. If it's still firm after 2 hours, keep simmering gently.

Can I skip the blood sausage if I don't like it?

Yes, you can leave it out entirely without throwing off the dish, the chorizo alone gives the sauce plenty of character. Some traditional versions don't include it anyway.

How long does it take to make a callos a la madrileña with bread?

Count 3 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a callos a la madrileña with bread?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a callos a la madrileña with bread cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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