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

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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.

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Questions

What is Callos a la Madrileña?

A traditional Spanish stew of tender beef tripe, pork trotter, chorizo, and morcilla simmered in a rich, paprika-infused broth. This reference files it under Spanish dinner: made on the stovetop, rated medium and about 175 minutes start to finish.

How long does Callos a la Madrileña take?

As written, 175 minutes: 30 of prep and 145 of cooking. The longest single stretch is step 2 (1 hour 30 minutes): "Add 6 cups beef broth and 2 bay leaf, bringing to a boil, then reduce heat and simmer covered for 1.5 hours."

What internal temperature should Callos a la Madrileña reach?

For Callos a la Madrileña, the target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

What can I use instead of chorizo in Callos a la Madrileña?

The entry for Callos a la Madrileña calls for 2 links Spanish chorizo, sliced. In its place: Mexican chorizo is raw and Spanish chorizo is cured, and they are not interchangeable. For the raw kind, season ground pork with smoked paprika, chili powder, cumin, garlic and a splash of vinegar. For the cured kind, use another firm smoked sausage with extra smoked paprika.

Is Callos a la Madrileña keto-friendly?

A serving of Callos a la Madrileña carries 8 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

Serve it with

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

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