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Callos a la Madrilena
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How to Cook Callos a la Madrileña

Callos a la Madrileña is a rich and hearty Spanish-Filipino stew made with tender tripe, oxtail, chorizo, and vegetables simmered in a flavorful tomato-based sauce.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Beef Recipe
Cuisine: Spanish
Keyword: beef tripe recipe, callos a la madrileña, callos recipe
Servings: 8 servings
Calories: 223kcal
Author: Manny

Ingredients

  • 1/2 kilo oxtail
  • 1/2 kilo ox tripe
  • 1/2 kilo pig's feet
  • 1/2 cup olive oil
  • 2 heads crushed garlic
  • 2 pcs onions sliced
  • 4 pcs Chorizo de Bilbao sliced diagonally
  • 2 1/2 Tbsp. sugar
  • 1 big can garbanzos drained
  • 2 pcs big red and green bell pepper
  • 1/2 cup tomato paste
  • 1/4 cup bread crumbs
  • 2 pcs siling labuyo or red chili peppers
  • salt and pepper to taste
  • MSG or granulated seasoning to taste
  • 1 dash hot sauce optional

Instructions

How to cook Callos a la Madrileña:

  • Just in case you bought the ox tripe in the wet market, you need to clean it very well.
  • Wash the tripe thoroughly in running water. Clean it by scraping the stomach contents sticking on the tripe surface.
  • Rub plenty of rock salt and wash again. Do this 3 times then boil 4 cups of water with 1 tablespoon baking soda.
  • Put the tripe in boiling water and boil for 15 minutes. Throw the water and repeat the procedure again.
  • Then pressure cook the tripe, oxtail and pig's feet until tender. Slice tripe, oxtail and pig's feet into an inch square. Save the broth and set aside.
  • In a pan, heat olive oil and saute garlic until fragrant. Add onions and saute until brown.
  • Add the ox tripe, ox tail and pig's feet and stir cook for 5 to 10 minutes with sliced chorizo and the siling labuyo.
  • Add in 2 cups of broth, tomato paste and sugar. Season with salt and pepper to taste.
  • Add in the garbanzos and bell peppers. Cover and simmer for 10 to 15 minutes.
  • Pour hot sauce and bread crumbs. Stir cook until thick. Serve hot.

Notes

Cooking Tips:

Clean the Tripe Thoroughly for Best Flavor

Cleaning ox tripe properly is crucial to remove any unpleasant odors and ensure the best flavor. Scrubbing it with rock salt and boiling it with a bit of baking soda not only cleans but tenderizes the meat for a melt-in-your-mouth texture. While pre-cleaned tripe from the supermarket is convenient, the extra effort with wet market tripe rewards you with richer, deeper taste.

Use Pressure Cooking for Tender Meat

Pressure cooking cuts down on the hours it takes to soften oxtail, pig’s feet, and tripe while preserving their natural flavors. Cooking them until tender ensures they absorb the sauce’s rich tomato and smoky chorizo essence. Save the flavorful broth from this process—it’s the secret to a deliciously thick and savory callos sauce.

Simmer the Dish to Build Depth of Flavor

Allow the callos to simmer gently after adding the tomato paste, broth, and seasonings to deepen the flavors. This step helps the garbanzos and bell peppers meld with the sauce, creating a perfect harmony of tastes and textures. Patience is key here; the longer it simmers, the more flavorful the dish becomes.