Entree: Spain – Madrid & Castile – Callos a la Madrileña (Madrid-style cow tripe stew with chorizo, chickpeas, and smoky paprika)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Total 3 hrs

Ingredients

- 2 lb (900 g) beef tripe, cleaned and cut into 1-inch strips
- 1 pork trotter, approx. 1 lb (450 g), halved and cleaned (optional for gelatinous stock)
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 8 oz (225 g) Spanish chorizo, sliced 1/2 inch
- 6 oz (170 g) morcilla (Spanish blood sausage), sliced thick
- 3 oz (85 g) jamón serrano or cured ham, diced
- 1 medium yellow onion, chopped (about 1 cup/150 g)
- 3 cloves garlic, minced (about 1 tbsp/9 g)
- 1 medium ripe tomato, peeled and chopped (about 1 cup/180 g) or 1 cup (240 ml) canned crushed tomatoes
- 1/4 cup (60 ml) olive oil
- 1 tbsp (15 g) smoked paprika (pimentón)
- 1 tsp (5 g) sweet paprika
- Pinch of saffron threads soaked in 2 tbsp (30 ml) warm water
- 2 bay leaves
- 6 cups (1.4 L) beef or chicken broth
- 1 tbsp (15 ml) sherry vinegar or red wine vinegar
- Salt to taste (about 1 1/2 tsp / 8 g)
- Freshly ground black pepper to taste
- Fresh parsley, chopped for garnish (about 2 tbsp / 8 g)

Instructions

1. Rinse soaked chickpeas. Place chickpeas in a pot, cover with water, bring to a boil, then simmer until tender but not falling apart, about 45–60 minutes. Drain and set aside.
2. In a large pot cover tripe and pork trotter with water, add a bay leaf, bring to a boil, then simmer 15 minutes; drain and rinse tripe to remove impurities. Cut trotter into chunks if using.
3. In the same large pot or a heavy Dutch oven, heat olive oil over medium heat. Add diced jamón and cook 2 minutes, then add chorizo and morcilla and brown briefly to render fat, about 3–4 minutes. Remove sausages and ham, reserve.
4. Add chopped onion to the pot and sauté in the rendered fat until translucent, about 6–8 minutes. Add garlic and cook 1 minute until fragrant.
5. Stir in smoked and sweet paprika, being careful not to burn, then add chopped tomato (or crushed tomatoes) and the saffron with its soaking liquid. Cook 3–4 minutes to meld flavors.
6. Return tripe (and trotter pieces if used) to the pot, add drained chickpeas, reserved sausages and ham, bay leaves, and pour in the broth. Bring to a simmer, then reduce heat to low and cover partially.
7. Simmer gently until tripe is very tender and flavors are well developed, about 2 to 2 1/2 hours. Check occasionally and skim any foam or excess fat.
8. When tripe is tender, adjust seasoning with salt and plenty of black pepper, and add sherry vinegar to brighten the stew. If sauce is too thin, simmer uncovered to reduce to desired thickness.
9. Remove bay leaves and trotter bones if used. Spoon stew into bowls, garnish with chopped parsley and an extra drizzle of good olive oil or a few slices of additional chorizo if desired. Serve hot with crusty bread.