Callos a la Madrileña is a stew born in the humblest of origins that has worked its way up to the tables of the finest restaurants and is now an icon of Madrid street food. This dish gained popularity in the street cafes of Madrid around the early Twentieth Century. A hearty stew made with beef tripe, chickpeas, bell peppers, and chorizo. Deliciously caressed by pimenton de la vera, Spain's tasty powdered paprika, tomato, and spices. Cooked for around six hours at simmer point. Melts in your mouth. Consumed as a main dish or as tapas (appetizers). Keeps well in the refrigerator, as with many stews, tastes better when reheated the day after.
Serves 2 guests. Made fresh to order. Never frozen