Callos a La Madrilena

Callos a la Madrilena is a traditional Spanish dish made with tripe, chorizo, and morcilla (blood sausage) in a rich tomato-based sauce.

Ingredients - Serves 6

In a large pot, heat the olive oil over medium heat.
Add the chopped onion and minced garlic. Cook until the onion is translucent.
Add the tripe and cook for about 10 minutes, stirring occasionally.
Add the sliced chorizo and morcilla. Cook for another 5 minutes.
Pour in the white wine and let it simmer for a few minutes to evaporate the alcohol.
Add the tomato sauce, paprika, bay leaves, salt, and pepper. Stir well to combine.
Pour in the water and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for about 3 hours or until the tripe is tender.
Check the seasoning and adjust if needed.
Serve hot with crusty bread or rice.