Nutrition
- Protein26%
- Fat67%
- Carbohydrates7%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A traditional stew made of beef tripe cooked slowly in a rich sauce. It is typically prepared with chorizo, morcilla, and paprika.
- Cuisine
- Spanish (Madrid)
Typical ingredients
- beef tripe
- chorizo
- morcilla
- paprika
- onion
- garlic
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Spain
- Origin
- Spain
Read more
Callos a la Madrileña is a stewed tripe dish, cooked slowly for hours over low heat, that is a speciality of Spanish cuisine associated with the city of Madrid. Traditionally, pig or cow tripe is used to make the dish, though modern recipes replace it with lamb or cod.
Excerpt from the Wikipedia article “Callos a la Madrileña” · version used · CC BY-SA 4.0
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Callos a la Madrileña: where else to eat it Back to the menu of Portomarín