Callos a la Madrileña – Madrid style tripe and chorizo stew
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This dish gained popularity in the street cafes of Madrid around the early Twentieth Century. A hearty stew made with beef tripe, chick peas, 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.