Callos a la Madrileña
Europe — Spain (Madrid)
Spain's most famous tripe dish. Beef tripe and tendon-rich tissues slow-braised with chorizo, morcilla, paprika, and garlic in a rich gelatinous stew.
Cuts in this tradition
Cultural context
Originating in Madrid, now consumed nationwide. A fixture of traditional taverns, winter dining, and classic Spanish restaurants. The defining dish of casquería culture.
Preparation
Tripe and tendon-rich tissues braised for many hours with chorizo, morcilla, jamón, paprika, onion, garlic, and spices. Served in earthenware.