Callos is a
stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...
common across Spain, and is considered traditional to
Madrid.
In Madrid, it is referred to as ''callos a la madrileña.
It contains
beef tripe and
chickpeas,
blood sausage
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
In Europe and the A ...
and
peppers.
Chorizo
Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula.
In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or ...
sausage may also be used.
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.
See also
*
Cocido
*
List of legume dishes
This is a list of legume dishes. A legume is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. Legumes are grown agriculturally, primarily for their food grain seed (e.g. beans and lentils, or generally pulse) ...
*
List of stews
References
Spanish soups and stews
Offal dishes
Chickpea dishes
Spanish legume dishes
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