Callos a la Madrileña

Name: Callos a la Madrileña
Prep time: 30 min
Cook time: 145 min
Total time: 175 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 2 lbs cleaned beef tripe, chopped; 1 lb pork trotter, halved; 6 cups beef broth; 2 bay leaf; 2 tbsp olive oil; 1 yellow onion, diced; 4 garlic cloves, minced; 1/2 cup Serrano ham, diced; 2 tsp sweet smoked paprika; 1/2 tsp spicy smoked paprika; 2 tbsp tomato paste; 2 links Spanish chorizo, sliced; 2 links Spanish morcilla, sliced

A traditional Spanish stew of tender beef tripe, pork trotter, chorizo, and morcilla simmered in a rich, paprika-infused broth.

175 minMediumServes 6480 cal/serving

SpanishDinnerStovetopHigh ProteinLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

Ingredients

2 lbs cleaned beef tripe, chopped
1 lb pork trotter, halved
6 cups beef broth
2 bay leaf
2 tbsp olive oil
1 yellow onion, diced
4 garlic cloves, minced
1/2 cup Serrano ham, diced
2 tsp sweet smoked paprika
1/2 tsp spicy smoked paprika
2 tbsp tomato paste
2 links Spanish chorizo, sliced
2 links Spanish morcilla, sliced

Instructions

1

Place 2 lbs chopped cleaned beef tripe and 1 lb halved pork trotter in a large pot, cover with water, bring to a boil for 5 minutes, then drain and rinse.
2

Return 2 lbs chopped cleaned beef tripe and 1 lb halved pork trotter to the pot. Add 6 cups beef broth and 2 bay leaf, bringing to a boil, then reduce heat and simmer covered for 1.5 hours.
3

Heat 2 tbsp olive oil in a skillet over medium heat. Sauté 1 diced yellow onion and 4 minced garlic cloves for 5 minutes until soft.
4

Stir in 1/2 cup diced Serrano ham, 2 tsp sweet smoked paprika, 1/2 tsp spicy smoked paprika, and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
5

Transfer skillet contents to the main pot. Add 2 links sliced Spanish chorizo and 2 links sliced Spanish morcilla. Simmer covered for another 45 minutes until all meats are tender and reach an internal temperature of at least 165°F.
6

Remove 2 bay leaf, adjust seasoning with salt, and serve hot.

Questions

How long does Callos a la Madrileña keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Callos a la Madrileña?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Setas a la Plancha side
White Bean and Roasted Pepper Salad salad
Salsa Romesco sauce
Horchata de Chufa drink

Cook this free in the app

Textual Chef is a plain-text cooking reference of 3,876 recipes, free to read and cook from, with no account and no paywall. In the app, this entry scales itself: half, standard, or double batch, every quantity recomputed inside the step that uses it. No ads, no life stories, no photos of somebody else's dinner.

The entries are curated and public-domain sourced, written to a fixed template and checked against it: tested quantities, one closed vocabulary of methods, and precomputed half and double batches on every line. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser, instantly. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually, and the first 30 days are free.