Dairy-Free Traditional Spanish Callos
Experience the rich and comforting flavors of **Dairy-Free Traditional Spanish Callos**, a hearty stew inspired by the beloved classic from Spain. This recipe combines tender beef tripe, savory chorizo, and protein-packed chickpeas simmered in a robust tomato-based sauce infused with aromatic spices like paprika and cumin. Perfect for those seeking a dairy-free take on traditional Callos, this dish ensures all the authentic taste without compromising dietary preferences. With layers of flavor developed by slow cooking and the option to add beef shank for extra depth, it’s a satisfying meal best enjoyed with crusty bread or steamed rice. Whether you're a fan of Spanish cuisine or looking to try something new, this recipe puts a deliciously wholesome twist on a timeless favorite.
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Recipe Information
Ingredients
- 500 grams Beef tripe
- 150 grams Spanish chorizo (dairy-free)
- 300 grams Beef shank (optional for added richness)
- 200 grams Chickpeas (cooked or canned, drained and rinsed)
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 400 grams Canned diced tomatoes
- 1 teaspoon Paprika (sweet or smoked)
- 1 teaspoon Ground cumin
- 1 leaf Bay leaf
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 milliliters Chicken stock (dairy-free)
- 2 tablespoons Fresh parsley for garnish
Instructions
Wash the beef tripe thoroughly with cold water and cut it into 2-inch pieces.
In a large pot, add water and the beef tripe. Bring it to a boil and par-boil the tripe for 10 minutes. Drain and set aside.
In a large, heavy-bottomed pot, heat olive oil over medium heat. Add the chopped onions and cook until softened and translucent, about 5 minutes.
Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Stir in the tomato paste, paprika, and cumin, and cook for 1-2 minutes to allow the spices to bloom.
Add the diced tomatoes, beef tripe, and the optional beef shank (if using) to the pot. Stir to combine.
Pour in the chicken stock and add the bay leaf. Bring the mixture to a simmer, then reduce the heat to low and cover. Let it simmer gently for 90 minutes, stirring occasionally to prevent sticking.
After 90 minutes, add the sliced chorizo and cooked chickpeas to the pot. Season with salt and black pepper to taste.
Cook uncovered for another 15-20 minutes, allowing the flavors to meld and the sauce to reduce slightly.
Remove and discard the bay leaf. Taste and adjust seasoning if necessary.
Serve the Callos hot, garnished with freshly chopped parsley. Pair it with crusty bread or steamed white rice for a complete meal.
Nutrition Facts
Calories |
2756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.9 g | 224% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 1110 mg | 370% | |
| Sodium | 7874 mg | 342% | |
| Total Carbohydrate | 95.9 g | 35% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 30.3 g | ||
| Protein | 204.4 g | 409% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 565 mg | 43% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 3662 mg | 78% | |
*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.
