Traditional Spanish Callos

Warm up your kitchen with the soul-soothing flavors of "Traditional Spanish Callos," a hearty stew that delivers a taste of true Spanish heritage. This classic dish combines tender beef tripe, pork trotters, and smoky chorizo with the comforting texture of chickpeas, all simmered to perfection in a rich tomato and paprika-infused broth. Hints of garlic, bay leaves, and white wine elevate the dish, while slow cooking ensures every bite is packed with bold, savory depth. Perfectly suited for a weekend feast, this comforting Spanish delicacy pairs beautifully with crusty bread or fluffy white rice, making it an irresistible choice for anyone looking to explore traditional Spanish cuisine.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 700 grams beef tripe
• 150 grams chorizo
• 250 grams pork trotters
• 200 grams chickpeas
• 1 large onion
• 4 cloves garlic cloves
• 2 leaves bay leaves
• 1 tablespoon sweet paprika
• 400 grams crushed tomatoes
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 liter chicken broth
• 1 medium red bell pepper
• 200 milliliters white wine

Directions

Step 1

Start by rinsing the beef tripe under cold running water. Cut it into 2-inch pieces and place them into a large pot of boiling water. Cook for about 10 minutes, then drain and set aside.

Step 2

In another large pot, add the pork trotters and fill with enough water to cover. Boil for about 5 minutes, then discard the water and set the trotters aside.

Step 3

Rinse the chickpeas and, if using dried chickpeas, soak them overnight or follow the package instructions for quicker preparation.

Step 4

Heat olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and garlic, cooking until the onion becomes translucent.

Step 5

Slice the chorizo into rounds and add to the pot. Stir occasionally until the chorizo starts to release its oils.

Step 6

Add the beef tripe, cooked pork trotters, and pre-soaked chickpeas into the pot. Stir well to mix all the ingredients.

Step 7

Stir in the crushed tomatoes and sweet paprika, mixing well to coat all the ingredients.

Step 8

Add the bay leaves, salt, black pepper, and pour in the white wine. Allow the mixture to simmer for about 5 minutes.

Step 9

Add the sliced red bell pepper and pour in the chicken broth. Bring to a simmer and cover the pot. Cook over low heat for about 2.5 to 3 hours or until the tripe is tender and the flavors have melded together well, stirring occasionally.

Step 10

Adjust seasoning if necessary and remove the bay leaves before serving. Serve hot with crusty bread or white rice.

Nutrition Facts

Serving size	3303.1 grams (3303.1g)

Amount per serving	% Daily Value*
Calories	2908

Total Fat 159.60g	205%
Saturated Fat 46.20g	231%
Polyunsaturated Fat 11.10g
Cholesterol 1441mg	480%
Sodium 6737mg	293%
Total Carbohydrate 122.80g	45%
Dietary Fiber 28.80g	103%
Total Sugars 39.80g
Protein 215.90g	432%

Vitamin D 90IU	450%
Calcium 689mg	53%
Iron 33mg	181%
Potassium 3887mg	83%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.5%

Protein: 30.9%

Carbs: 17.6%