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History of the dish
Spain
- Origin
- Spain
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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 Saraiba