🇪🇸 Spain · Food
Callos a la Madrileña (Madrid-Style Tripe Stew)
By eatmundo · July 7, 2026
Callos a la Madrileña is a quintessential Madrid stew, a hearty and flavorful dish crafted from beef tripe, chorizo, and blood sausage, slow-cooked in a rich tomato and paprika sauce. This traditional comfort food offers a robust, warming experience, perfect for chilly days or as a celebratory meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by thoroughly cleaning the 1 kg of beef tripe. Rinse it several times under cold running water, then blanch it in a large pot of boiling water for 10-15 minutes to remove any impurities and strong odors. Drain well, cut the tripe into bite-sized pieces, and set aside.
- 2
In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add the chopped 1 large onion and sauté until softened and translucent, about 8-10 minutes. Then, stir in the minced 4 cloves of garlic and the 1 small dried chili, cooking for another minute until fragrant, being careful not to let the garlic brown.
- 3
Add the diced 200g of chorizo, 100g of blood sausage, and 50g of serrano ham to the pot. Sauté for 5-7 minutes, allowing the fats to render and the meats to release their wonderful aromas. This step builds the foundational flavors of the stew.
- 4
Stir in 1 tablespoon of smoked paprika and the 2 bay leaves, cooking for just 30 seconds to toast the spices. Immediately pour in 100ml of white wine, scraping any browned bits from the bottom of the pot. Let the wine reduce for 2-3 minutes until most of the alcohol has evaporated.
- 5
Now, add the blanched tripe and 200g of canned crushed tomatoes to the pot. Stir everything together, then pour in enough water to just cover the ingredients. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 2.5 to 3 hours, or until the tripe is very tender. Check periodically and add more hot water if needed to keep the tripe submerged.
- 6
After simmering, remove the lid and continue to cook on low heat for another 30-45 minutes, allowing the sauce to thicken to your desired consistency. Taste and adjust seasoning with salt and freshly ground black pepper. The stew should be rich, slightly sticky, and deeply flavorful.
- 7
To serve, ladle the piping hot Callos a la Madrileña into earthenware bowls. This dish is even better when prepared a day in advance, as the flavors deepen overnight. Garnish with a sprinkle of fresh parsley if desired, and serve with crusty bread for dipping into the delicious sauce.
Frequently Asked Questions
How do I properly clean and prepare the tripe for this dish?+
To properly clean tripe, rinse it thoroughly under cold water, then blanch it in boiling water for 10-15 minutes. This step helps remove impurities and any strong odors, ensuring a cleaner, more palatable flavor for your stew.
Can I make Callos a la Madrileña less spicy?+
Yes, you can easily adjust the spiciness by omitting the dried chili (guindilla) altogether or by using only a very small piece. The smoked paprika adds flavor but typically isn't very spicy on its own.
What's the best way to ensure the tripe is tender?+
The key to tender tripe is slow cooking for an extended period. Simmering for at least 2.5 to 3 hours, or even longer, is crucial. Ensure the pot is covered and the tripe remains submerged in liquid throughout the cooking process.
What is typically served with Callos a la Madrileña?+
Callos a la Madrileña is a very rich and filling dish, traditionally served simply with plenty of crusty bread to soak up the delicious, thick sauce. A simple green salad can offer a refreshing contrast.
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