Recipe for tripe madrileña style

One of the typical dishes of Spanish gastronomy, ideal for when temperatures drop, is callos a la madrileña. It is a traditional dish made with cow's entrails and other ingredients. Dare to prepare this delicious recipe now that winter is approaching!


How to make callos a la madrileña?


The most traditional recipe of Madrid is its famous tripe. It is a very conventional and easy-to-prepare dish, ideal for when temperatures drop. This delicacy is served very hot and better if made in an earthenware casserole, accompanied by chorizo or black sausage. 

The callos a la madrileña are made with various parts of the cow, such as viscera, feet, and snout, and are accompanied by sausages such as chorizo or black pudding. It is also essential to know that the time of elaboration of the tripe is quite extensive since it is advisable to soak the entrails for up to 24 hours. Still, the best thing is that nowadays, you can buy all the ingredients clean and ready to start the recipe directly from the supermarket.

On the other hand, do not forget to add paprika to your tripe recipe, as it gives the dish its characteristic red color; also, add tomato and other spices such as cloves and bay leaves; these traditional ingredients will provide an extraordinary touch to your recipe.

Be careful because tripe Madrilenian style is a delicious and traditional dish that requires a long preparation time. However, you can store it for a long time in the refrigerator to eat later, whenever you want.


Recipe for tripe in the purest Madrid style


Ingredients for six people


  • One kilo of veal tripe (leftovers).
  • Asturias chorizo sausage.
  • Blood sausage.
  • 150 grams of bacon.
  • Bay leaves.
  • Spice mix for tripe (you can buy it at the supermarket).
  • Two cloves of garlic.
  • Chilli pepper (optional).
  • 50 milliliters of tomato sauce.




  • Callos a la madrileña are characterized because the entrails of the meat are used for its preparation. This is how you can find beef tripe, including the legs and the snout. To make the tripe, you should ask for the meat when you buy it.
  • Once you have the tripe, it is time to clean it and cut it into smaller pieces; so they fit in one spoon bite.
  • When the tripe is clean, cook it with a bay leaf and a pinch of salt. Add the bacon to the pan and the spices for this stew.
  • Leave the tripe on the heat for about four hours.
  • One hour before the tripe is ready, you should add the blood sausage and the chorizo, which should be cooked separately for a short time. To do this, you must heat a little extra virgin olive oil in a frying pan and seal these ingredients on the fire.
  • Add the chorizo and the blood sausage an hour before the end of the cooking time so that they finish cooking with the rest of the ingredients and prevent them from breaking.
  • When you have cooked the tripe, it is time to drain the cooking water and reserve it.
  • While the tripe is cooking, use a separate pan or saucepan to poach the garlic, onion, and chili pepper; this way, the tripe recipe will have a very nice spicy touch.
  • Stir for a few minutes.
  • When the tripe is ready, add it to the pan with the onion and chili pepper, and pour a spoonful of tomato sauce. Add the blood sausage and the chorizo, previously chopped.
  • Also, add the broth resulting from the cooking.
  • Let it boil for about 20 minutes. Covering the cooking pot without preventing the steam from coming out of one side is advisable.
  • After the programmed time, it will be time to remove the pot from the heat and serve the tripe to the guests.
  • Tips for preparing tripe a la madrileña
  • It is best to make the tripe a la madrileña and serve it instantly, as it is a dish that deserves to be eaten almost immediately after cooking. The hotter, the better. Do not forget to fill the tripe with a good piece of bread for the diners; it is a stew that deserves a little bread to dip the sauce from the cooking. The restaurants will love it!
  • It is worth noting that in some places, tripe is served with a side of rice, which gives a different touch to the recipe. Dare to try them incorporating this delicious white rice garnish! It will delight the diners and provide more consistency to the tripe dish.
  • Before preparing the tripe, take the meat out of the fridge and the chorizo, blood sausage, and bacon so they come to room temperature. This is the best way to make this delicious recipe.










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