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Callos
Created by: Howcan Team
Ingredients
- 1 lb tripe, cleaned and cut into small pieces
- 1/2 lb chorizo, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup beef broth
- 1/2 cup white wine
- 2 bay leaves
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat 2 tbsp of olive oil over medium heat.
- Add the chopped onion, minced garlic, and diced red bell pepper. Cook until the vegetables are softened, about 5 minutes.
- Add the sliced chorizo and cook for another 5 minutes, allowing the flavors to meld together.
- Stir in the cleaned and cut tripe, and cook for 10 minutes, stirring occasionally.
- Pour in the white wine and let it simmer for 5 minutes to reduce slightly.
- Add the diced tomatoes, beef broth, bay leaves, paprika, cayenne pepper, salt, and pepper. Stir to combine.
- Cover the pot and let the callos simmer over low heat for 1.5 hours, stirring occasionally.
- Add the drained and rinsed chickpeas to the pot and cook for an additional 15 minutes, allowing the flavors to blend together.
- Taste and adjust the seasoning if necessary.
- Serve the callos hot, with crusty bread or over rice. Enjoy!
Callos is a traditional Spanish dish with roots in the northern regions of the country. This hearty stew features slow-cooked tripe, chorizo, and morcilla (blood sausage) in a rich tomato and paprika-infused sauce. The dish has been enjoyed for centuries, with each region adding its own unique twist. Chefs in Madrid, Asturias, and the Basque Country are known for their exceptional callos, each showcasing their own local ingredients and culinary traditions. Today, the best version of this dish can be found in authentic Spanish restaurants, where the key lies in the slow cooking process to tenderize the tripe and infuse the flavors.
150 min
6
450 calories
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