Callos
Spanish beef tripe and sausage stew
From Wikipedia, the free encyclopedia
Callos is a stew common across Spain, and is considered traditional to Madrid.[1] It is also traditional dish in the Philippines, usually cooked during special occasions, with a slight variations in ingredients such as adding potatoes, and carrots in the stew. 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]
