Madrid-style callos are an emblematic dish from Madrid, made with beef, chorizo, blood sausage, and pork belly, cooked in a flavorful thick sauce.
This is a traditional recipe enjoyed with a spoon, accompanied by bread to savor its delicious sauce. The slow cooking highlights its intense flavors, and the combination of ingredients adds a comforting and authentic touch.
Ideal for cold days or to celebrate with friends and family, this dish reflects the warmth and gastronomic tradition of Madrid in every bite.
Madrid-Style Callos
Ingredients
1 kilogram of Beef tripe
100 grams of Asturian chorizo
100 grams of Blood sausage with onions
150 grams of Pork belly
Callos spices
2 Garlic cloves
1 Chili pepper
50 milliliters of Tomato sauce
1 Bay leaf
1 pinch of Salt
Preparation
Step 1 : The beef tripe should be carefully cleaned and cut into approximately 2x2 centimeter pieces, making it easier to cook and eat later.
Step 2 : Then, place the pieces in a pot with the bay leaf, salt, and preferred spices, and cook for about four hours in a traditional pot or around 45 minutes in a pressure cooker, ensuring they are tender and have their characteristic gelatinous broth.
Step 3 : Meanwhile, the chorizo and blood sausage are semi-cooked in a separate pan to prevent bursting during cooking, allowing them to absorb flavors in the final minutes.
Step 4 : In another pan, sauté chopped garlic and onion together with a chili pepper, adding a spicy touch to the dish.
Step 5 : When the onion becomes translucent, add the tomato sauce and mix well.
Step 6 : Next, add the cooked tripe along with chopped sausages to the sauce, gradually incorporating the cooking broth from the tripe.
Step 7 : Allow everything to simmer and blend for about 20 minutes, so the flavors meld and the sauce becomes creamy and flavorful.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
