In that Spanish city, according to reports, callos have been enjoyed since the 15th century, starting from the so-called 'waste' of beef. But like all traditions dating back to ancient times, their origins are not certain, although they have significant historical contributions.
Some theories of origin say that the original "Callos" came from Asturias, also in Spain. However, there are many similar dishes outside Spain; for example, tripe à la mode de Caen in France. Recipes for callos have been found elsewhere in a cookbook from 1599 and in a recipe book from 1607, where it is described as "a delicacy of beef tripe".
While beef tripe per se was served only in taverns and humble eateries in the 19th century, today it is served alongside finer meats in more elegant restaurants. Callos, as it is generally known outside Spain, is no longer just a dish for the poor. In fact, for a time, it was even considered a luxury for the wealthy elderly in most Hispanic countries.
As a curiosity, besides various regional variants of the dish within Spain, it is also served in other countries. In France, they cook "Caen-style," and in Rome, in the Trastevere neighborhood, it is served with cheese under the name trippa.
