Callos

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Callos
Callos cociendose.jpg
Type Stew
Place of origin Spain
Main ingredients Beef tripe, chickpeas, chorizo, bell peppers
Cookbook: Callos  Media: Callos

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 bell 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 bell peppers.

See also[edit]

References[edit]

  1. ^ 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. 
  2. ^ 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. 
  3. ^ 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. 
  4. ^ Zimmern, A. (2010). The Bizarre Truth: Culinary Misadventures Around the Globe. Broadway Books. p. 84. ISBN 978-0-7679-3130-4.