Callos Recipe

Callos, a traditional Spanish dish, is a hearty and flavorful stew that has been a favorite of Spaniards for centuries. This dish is made from tripe, chorizo, and morcilla (blood sausage) and is typically cooked in a tomato-based sauce with various vegetables and spices. It is often served with a side of crusty bread and a glass of red wine, making it the perfect meal for a cold winter day.

The history of callos can be traced back to the 16th century when the dish was first introduced to Spain by the Moors. The original recipe included offal from sheep, but over time it evolved to include tripe from cows, which became more widely available. Callos soon became a popular dish among the working class due to its affordability and filling nature.

There are many regional variations of callos in Spain, each with its own unique twist on the traditional recipe. In Madrid, for example, the dish is often served with chickpeas and paprika, while in Asturias, it is common to use white beans instead. The use of different spices and vegetables can also vary depending on the region.

Despite its humble origins, callos has become a beloved dish among Spaniards and is often served at family gatherings and special occasions. It is a dish that requires a lot of time and patience to prepare, as the tripe needs to be cleaned and cooked for several hours to become tender. However, the effort is well worth it, as the end result is a delicious and satisfying meal that is sure to impress.

In recent years, callos has gained popularity outside of Spain and can now be found in many Spanish restaurants around the world. It is a dish that truly represents the rich cultural heritage and culinary traditions of Spain.

In conclusion, callos is a unique and flavorful dish that has stood the test of time. Its humble origins and regional variations make it a dish that is deeply rooted in Spanish culture and tradition. Whether enjoyed in a family setting or in a restaurant, callos is a dish that is sure to leave a lasting impression on anyone who tries it.

Recipe for Callos in English:


  • 1 pound beef tripe, cleaned and cut into small pieces
  • 1/2 pound chorizo sausage, sliced
  • 1/2 pound morcilla (blood sausage), sliced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 bell peppers, diced
  • 1 can diced tomatoes
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon cumin
  • 1 bay leaf
  • Salt and black pepper, to taste
  • Olive oil, for cooking
  • Water, as needed


  1. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until softened.
  2. Add the beef tripe, chorizo, and morcilla to the pot and sauté until browned.
  3. Add the diced bell peppers, canned tomatoes, smoked paprika, cumin, bay leaf, salt, and black pepper. Mix well.
  4. Add enough water to the pot to cover the ingredients by about an inch. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until the tripe is tender.
  5. Adjust seasoning to taste.
  6. Serve hot with a side of crusty bread and a glass of red wine.

Enjoy your homemade Callos!

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