Callos
 | |
| Type | Stew |
|---|---|
| Place of origin | Spain |
| Main ingredients | Beef tripe, chickpeas, chorizo, peppers |
Callos is a stew common across Spain, and is considered traditional to Madrid.[1] In Madrid, it is referred to as callos a la madrileña.[1][2]
It contains beef tripe and chickpeas,[3] blood sausage[4] and peppers. Chorizo sausage may also be used.[3] Another simple recipe of callos is boiling the tripe until tender, slicing it into strips and cooking it in pork and beans with peppers. Many people also add cheese to it to really bring out the flavour.
See also[]
References[]
- ^ a b Wright, C.A. (2012). The Best Stews in the World: 300 Satisfying One-Dish Dinners, from Chilis and Gumbos to Curries and Cassoulet. Harvard Common Press. p. 332. ISBN 978-1-55832-787-0.
- ^ Koehler, J.; Miyazaki, K. (2013). Spain: Recipes and Traditions from the Verdant Hills of the Basque Country to the Coastal Waters of Andalucia. Chronicle Books LLC. p. 269. ISBN 978-1-4521-2954-9.
- ^ a b Casas, P. (2014). 1,000 Spanish Recipes. 1,000 Recipes Series. Houghton Mifflin Harcourt Publishing Company. p. 228. ISBN 978-0-470-16499-0.
- ^ Zimmern, A. (2010). The Bizarre Truth: Culinary Misadventures Around the Globe. Broadway Books. p. 84. ISBN 978-0-7679-3130-4.
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Categories:
- Spanish soups and stews
- Offal dishes
- Chickpea dishes
- Spanish legume dishes
- Spanish cuisine stubs