Callos a La Madrileña

Ingredients - Serves 6

• Salt and pepper - To taste
• Water - 6 cups
• White wine - 1/2 cup
• Tomato sauce - 1 cup
• Chili pepper - 1, chopped
• Bay leaves - 2
• Paprika - 1 tablespoon
• Garlic - 4 cloves, minced
• Onion - 1 large, chopped
• Morcilla - 200 grams, sliced
• Chorizo - 200 grams, sliced
• Beef tripe - 1 kg, cleaned and cut into pieces

Let's Get Started

1. Clean the beef tripe thoroughly and cut into pieces.
2. In a large pot, sauté the onion and garlic until soft.
3. Add the chorizo and morcilla to the pot and cook until browned.
4. Add the beef tripe to the pot and stir well.
5. Add the paprika, bay leaves, chili pepper, tomato sauce, white wine, and water to the pot. Season with salt and pepper.
6. Bring the stew to a boil, then reduce the heat and let it simmer for about 2 hours, or until the tripe is tender.
7. Serve the Callos a la Madrileña hot, with crusty bread on the side.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 120 minutes
• Calories: 550
• Fat: 35g
• Carbs: 20g
• Protein: 40g
• Sodium: 1500mg
• Sugar: 5g