Callos is a traditional Spanish stew with deep roots in Spain, particularly in Madrid, where it’s known as “Callos a la Madrileña.” It’s a hearty, savory dish made from tripe (beef stomach) and other flavorful ingredients. The dish was introduced to the Philippines during the Spanish colonization, where it remains a popular delicacy today. Though it takes some time to cook, the effort is well worth it for the rich flavors and comforting taste.

Here’s a full guide to preparing Callos, complete with tips for perfecting this flavorful dish.

Ingredients

For the stew:

• 1 kg beef tripe (cleaned and boiled)
• 300g ox feet or oxtail (optional)
• 200g chorizo de Bilbao or Spanish chorizo, sliced
• 200g bacon or ham, cubed
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 large tomatoes, chopped
• 1 cup canned chickpeas (garbanzos), drained
• 1 cup tomato sauce
• 1 tablespoon smoked paprika
• 2 bay leaves
• 1 tablespoon olive oil
• 1-2 cups beef or chicken broth (adjust based on desired thickness)
• Salt and pepper to taste
• A pinch of saffron threads (optional, for added aroma)

For garnish (optional):

• Fresh parsley, chopped
• Lemon wedges

Instructions

Step 1: Prepare the Tripe and Meat

Before you start, make sure the beef tripe is thoroughly cleaned. You can do this by soaking it in water with lemon or vinegar for a few hours. Rinse it well under cold water. If you’re using ox feet or oxtail, boil them separately until tender (usually takes about 1-2 hours). This process will help soften the meat and remove any excess fat.

After cleaning, cut the tripe into bite-sized pieces. You want to aim for uniform sizes to ensure even cooking.

Step 2: Sauté the Aromatics

Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until fragrant, about 2-3 minutes. Next, add the chopped tomatoes and continue cooking until they soften, releasing their juices.

Step 3: Add the Meat and Chorizo

Once the tomatoes have softened, stir in the cubed bacon or ham. Sauté for a few minutes until the bacon begins to render its fat. Then, add the chorizo slices, and cook until they release their rich, smoky flavor into the mix.

Step 4: Combine the Tripe and Broth

Add the cleaned, boiled tripe to the pot, followed by the ox feet or oxtail (if using). Stir everything together. Season with salt, pepper, and paprika, making sure the meat is well-coated with the spices.

Pour in the tomato sauce and enough broth to cover the ingredients. Drop in the bay leaves and saffron threads, if you’re using them. Bring the mixture to a boil.

Step 5: Simmer and Slow Cook

Once the stew begins to boil, lower the heat to a gentle simmer. Cover the pot and let it cook slowly for about 1-2 hours. This will allow the flavors to meld together, and the tripe to become tender. Check occasionally, and stir to ensure nothing sticks to the bottom of the pot. If the stew becomes too thick, add more broth or water to loosen it.

Step 6: Add Chickpeas and Adjust Seasoning

About 30 minutes before serving, stir in the canned chickpeas. These add a nice texture and help absorb the flavor of the stew. Continue cooking until the chickpeas are heated through and the stew has reached your desired consistency.

Taste and adjust the seasoning with more salt, pepper, or paprika if needed.

Step 7: Serve Your Callos

Once the Callos is done, remove the bay leaves. Let the stew rest for a few minutes before serving to allow the flavors to fully develop. Serve hot with crusty bread on the side to soak up the rich sauce. Garnish with freshly chopped parsley and a squeeze of lemon juice for an extra zing if you like.

Tips for Perfecting Callos

Cleaning the Tripe: Tripe can have a strong smell if not cleaned properly. Soaking it in water with lemon or vinegar helps remove impurities and tenderize it before cooking.

Long and Slow Cooking: Callos is best when cooked slowly over low heat. The more time you allow it to simmer, the richer the flavor will become.

Chorizo Selection: The quality of your chorizo can make a huge difference. Chorizo de Bilbao is a popular choice for its mild spiciness, but you can use any good Spanish chorizo.

Texture Control: Make sure to cook the tripe long enough for it to become tender but still slightly chewy. It should not be mushy.

Adding Wine: Some versions of Callos include a splash of white wine to enhance the depth of flavor. You can add this right before the broth if you prefer a more complex taste.

Conclusion

Callos is a dish that brings together the rich, rustic flavors of Spain in one satisfying bowl. Though it requires some patience, this slow-cooked stew rewards you with an aromatic, comforting meal. Perfect for family dinners or festive gatherings, it’s a timeless recipe that never goes out of style.