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Callos Ala Nadia Recipe | Learn how to Cook Callos!

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Nadia Montenegro
Nadia Montenegro
23 recipes on Enhanced Recipes
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Recipe Information

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Video-Specific Recipe

Spanish Callos

Cultural Context

Spanish Callos, or Callos a la Madrileña, is a traditional dish originating from Madrid, often enjoyed in various Spanish-speaking countries. It showcases the use of tripe, a common ingredient in many cultures, and is typically served during festive occasions or family gatherings. The dish reflects the rich culinary heritage of Spain, combining flavors from different regions and showcasing the importance of communal dining.

SpanishPHmain
120 min
medium
4 servings
Servings4
1 lb tripe
6 oz chorizo
4 oz ham
2 cups tomato sauce
4 cloves garlic
1 medium onion
1 bell pepper
2 teaspoons paprika
1 teaspoon black pepper
1 teaspoon sugar
1 cup garbanzos (chickpeas)

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

tripe

🥗Healthier: lean beef

💰Cheaper: pork belly

Lean beef is lower in fat, while pork belly is more affordable.

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage is lower in calories, while smoked sausage is often cheaper.

1

Clean the tripe thoroughly and cut it into strips.

2

In a pressure cooker, add olive oil and heat it.

3

Sauté chopped onions and garlic until fragrant.

4

Add sliced chorizo and ham, cooking until browned.

5

Add tomato sauce and mix well.

6

Pour in enough water to cover the ingredients and bring to a boil.

7

Add sugar to balance the flavors.

8

Add garbanzos (chickpeas) and stir.

9

Add bell pepper towards the end of cooking.

10

Pressure cook for 30 to 40 minutes, or simmer for an hour.

11

Taste and adjust seasoning before serving.

Cooking Techniques

sautéingsimmering

Equipment Needed

large potcutting boardknifespatula

Spice Level:

🌶️🌶️🌶️

Dietary

pescatarian

Also Known As

Callos a la Madrileña

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