Callos a la Madrileña is one of the most traditional Spanish stews. It gives a Spanish taste in every bite. It has been warming us for centuries, especially during the cold winter months. It is rich in taste, velvety and tender. Smoky sausages create a bold, unforgettable flavour. It is a dish which locals and visitors love. It is such a satisfying and comforting dish. The name of this dish translates its ingredients and geographical origin.
It is typically from beef or pig. It defines its rich and complex flavour profile. Its four essential ingredients make it more classic and authentic. If you are a fan of Spanish cuisine or want to discover different dishes, try this unique magic.
In this blog post, you will learn how to make an authentic and special Callos a la Madrileña. I am so excited to share this dish with you. Let’s get started!
Table of Contents
A Little History of Callos a la Madrileña
Callos a la Madrileña has deep roots in the heart of Spain’s capital. It originated in Madrid during the 16th and 17th centuries. It gives a creative way when cooks use a part of the animal, including tripe. This has evolved from the modest tavern speciality into a celebrated symbol of Madrid’s culinary identity. This dish refers to the Picaresque Novel, to Little rolls made of the guts. This is a flavourful and comforting warmth.
The addition of smoky chorizo, morcilla (Spanish blood sausage), and paprika. It is included in family gatherings and Sunday family meals. Callos a la Madrileña is more than just a dish, it’s a tradition or a whole, warmth vibe. It represents the spirit of Madrid — hearty, bold, and always welcoming.
The 4 Essential Ingredients for Authentic Callos a la Madrileña
1️. Beef Tripe (Callos)
Beef tripe is the edible lining of a cow’s stomach. Many features in recipes include bones, feet, for their good texture and richness. It is the true star and so delicate in chewy. It soaks up all the bold flavours. This dish is slow-cooked, which allows its flavours to melt into your mouth. It is a classic style of Madrid.
Tips for preparing tripe:
- You have to clean it properly with cold water to remove all the dirt.
- Some cooks recommend boiling with a splash of vinegar to remove the odour.
- Cut it into bite-sized strips before cooking.
2️. Chorizo
Chorizo is an ingredient which is highly flavourful and a versatile type of sausage. This Spanish sausage is made with pork and seasoned with pimentón, which gives it a beautiful red colour and rich flavour.
Sweet vs. spicy chorizo:
- Sweet chorizo (dulce): Mild and slightly sweet, ideal for a more delicate flavour.
- Spicy chorizo (picante): Adds an extra kick for those who love bold, fiery stews.
For Callos a la Madrileña, many prefer spicy chorizo to match the dish’s robust profile.
3️. Morcilla
Morcilla is a type of blood sausage and is also known as black pudding. It is so soft and has a creamy texture that melts into the mouth. It is popular in Spain, Portugal, Latin America and other regions. It has pig’s blood, fat and various fillers and spices.
Regional variations:
- Some regions use morcilla de Burgos, which includes rice and has a firmer texture.
- Others might use a spicier or milder version depending on local tastes.
4️. Pimentón (Spanish Paprika)
Pimentón is the Spanish word for paprika, the spice that ties everything together. This gives a warm, slightly sweet and smoky taste.
Types of pimentón:
- Dulce (sweet): Adds gentle warmth without heat.
- Agridulce (bittersweet): A balanced choice, perfect for a complex flavour profile.
- Picante (hot): For those who want a spicier, more intense stew.
Basic Ingredients
- 1 kg beef tripe (callos), cleaned and cut into strips
- 200 g chorizo, sliced
- 200 g morcilla, sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 large tomato, grated or finely chopped
- 1 bay leaf
- 1 tsp sweet pimentón (or mix sweet and hot)
- 100 g cured ham (optional), diced
- 1 cup cooked chickpeas (optional)
- Olive oil
- Salt and black pepper
- Water or beef broth
“A perfectly broken egg is just the beginning — the toppings you choose turn huevos rotos into a true masterpiece on your plate.”
Step-by-Step Recipe for Callos a la Madrileña
1️. Prepare the trip:
Clean the tribe with cold water or boil it with a splash of vinegar. Cut into bite-sized pieces.
2️. Make the sofrito:
In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until soft. Add the tomato and cook until it thickens and forms a sauce.
3️. Add the meats:
Stir in the chorizo, ham (if using), and pimentón. Cook for a few minutes so the flavours enhance.
4️. Combine and simmer:
Add the tripe and cover with water or beef broth. Add the bay leaf and season with salt and pepper. Bring to a boil, then reduce the heat to low and simmer gently for about 2–3 hours, until the tripe is tender.
5️. Add morcilla and chickpeas:
In the last 30 minutes of cooking, add the morcilla and cooked chickpeas. Adjust salt and pepper if needed.
6️. Rest before serving:
Turn off the heat and let the stew rest for at least an hour (or ideally overnight) to deepen the flavours.
Cooking Tips for Perfect Callos
Go low and slow
Callos is the labour of love, but the effort is well worth it. The slow heat gives it its flavour. It is time-consuming, but you will love the end product. It has the rich flavour, smokiness of the stew. Avoid using high heat, as it will give a different taste, as if cooked at low heat. An extra time will add extra depth.
Let it rest
One of the secrets to truly delicious callos is letting it rest after cooking. Many Spanish cooks allow us to serve the next day when all flavours have time to get enhanced. If possible for you, prepare the stew in advance. And reheat it gently before serving. Everyone has their style to get served.
Serving Suggestions
In Madrid, Callos a la Madrileña is usually enjoyed as a comforting main dish, especially during the colder months. There are many traditional ways to serve this dish.
- crusty bread,
- Steamed White rice
- Tapa
Pairing Drinks
- Robust Spanish red wines
- Garnacha
- Chianti
- Sherry
Final Thoughts
Callos a la Madrileña might seem like an adventurous dish to make at home, but once you try it, you’ll discover why it’s such a beloved classic in Madrid. Patience is required to make this dish. By using the right ingredients, you can create a deep, earthy, flavourful and smoky texture.
I totally appreciated making this dish at your home and creating a Spanish taste in your kitchen. This is more than just a stew; it’s a culinary journey. It’s a wonderful way to explore new flavours and cooking techniques. Don’t forget to share your experience in the comments below! I’d love to hear how it turned out, what twists you added, or if you have any questions along the way.
