Callos
 | |
| Type | Stew |
|---|---|
| Place of origin | Spain |
| Main ingredients | Beef tripe, chickpeas, chorizo, peppers |
Callos is a stew common across Spain, and is considered traditional to Madrid.[1] In Madrid, it is referred to as callos a la madrileña.[1][2]
It contains beef tripe and chickpeas,[3] blood sausage[4] and peppers. Chorizo sausage may also be used.[3] Another simple recipe of callos is boiling the tripe until tender, slicing it into strips and cooking it in pork and beans with peppers. It is common to add cheese to it to enhance the flavour.[citation needed]
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.
Cover photo is available under {{::mainImage.info.license.name || 'Unknown'}} license.
Cover photo is available under {{::mainImage.info.license.name || 'Unknown'}} license.
Credit:
(see original file).
