Heart-Healthy Traditional Spanish Callos

Nutriscore Rating: 77/100

Discover a healthier twist on a beloved classic with this Heart-Healthy Traditional Spanish Callos recipe. Packed with bold Mediterranean flavors, this dish features lean beef tripe, hearty chickpeas, and vibrant vegetables simmered in a smoky, spiced tomato broth. Smoked paprika, cumin, and bay leaves infuse every bite with authentic Spanish flair, while fresh parsley and a squeeze of lemon add brightness and balance. Prepared with nutritious ingredients like extra virgin olive oil and low-sodium broth, this satisfying stew is perfect for anyone seeking wholesome comfort food without sacrificing flavor. Ready in just over two hours, serve this aromatic dish piping hot for a true taste of Spain at your table!

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 2 tablespoons Extra virgin olive oil
• 1 medium Yellow onion, finely diced
• 3 Garlic cloves, minced
• 1 medium Carrot, peeled and diced
• 1 medium Red bell pepper, diced
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 2 Bay leaves
• 450 grams Lean beef tripe, cleaned and cut into bite-sized pieces
• 4 cups Low-sodium chicken broth
• 1 can (400 grams) Canned no-salt-added chickpeas, rinsed and drained
• 1 can (400 grams) Diced tomatoes, no added salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Fresh parsley, chopped for garnish
• 4 Lemon wedges, for serving

📝 Instructions

11 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the onion, garlic, carrot, and red bell pepper. Sauté for 5–7 minutes, or until the vegetables are softened.

3. Stir in the smoked paprika, ground cumin, and bay leaves. Cook for 1–2 minutes to toast the spices.

4. Add the cleaned and prepped tripe to the pot and stir to combine.

5. Pour in the low-sodium chicken broth and bring the mixture to a boil.

6. Reduce the heat to low, cover, and simmer for 90 minutes, stirring occasionally, until the tripe becomes tender.

7. Add the chickpeas and diced tomatoes to the pot, stirring to combine.

8. Continue simmering for another 20–30 minutes to allow the flavors to meld and the sauce to thicken slightly.

9. Season with ground black pepper to taste.

10. Remove the bay leaves before serving.

11. Serve hot, garnished with fresh parsley and a squeeze of lemon juice from the wedges for a bright finish.

Nutrition Facts

1 serving (669.1g)

Calories		361
% Daily Value*
Total Fat		14.1 g	18%
	Saturated Fat	2.7 g	13%
	Polyunsaturated Fat	0.0 g
Cholesterol		155 mg	52%
Sodium		203 mg	9%
Total Carbohydrate		38.1 g	14%
	Dietary Fiber	10.7 g	38%
	Total Sugars	12.0 g
Protein		24.1 g	48%
Vitamin D		0.0 mcg	0%
Calcium		118 mg	9%
Iron		5.4 mg	30%
Potassium		793 mg	17%

*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: 500 cal (33.5%%)

Protein: 385 cal (25.8%%)

Carbs: 609 cal (40.8%%)