Low Carb Traditional Spanish Callos
Experience the bold and hearty flavors of Low Carb Traditional Spanish Callos, a keto-friendly twist on a beloved classic! This dish brims with savory goodness from tender beef tripe, rich beef shank, and smoky chorizo, all simmered to perfection in a fragrant broth infused with smoked paprika, garlic, and bay leaves. Iberico ham adds a touch of authentic Spanish sophistication, while the slow simmering ensures a deep, comforting flavor in every bite. Perfect for low-carb enthusiasts, this recipe stays true to its roots while keeping it light and keto-compliant. Ideal for cozy dinners, serve it hot with a sprinkle of fresh parsley for a vibrant finish. Savor the essence of Spain in a healthy, satisfying way!
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Recipe Information
Ingredients
- 500 g Beef tripe
- 300 g Beef shank (bone-in, optional for extra flavor)
- 150 g Chorizo sausage (low-carb, sugar-free, sliced)
- 100 g Iberico ham (or any cured Spanish ham, diced)
- 2 tbsp Olive oil
- 1 medium Onion (finely chopped)
- 4 cloves Garlic cloves (minced)
- 2 tsp Smoked paprika
- 1 tsp Sweet paprika
- 0.5 tsp Cayenne pepper (optional, for heat)
- 2 leaves Bay leaves
- 800 ml Chicken or beef broth (unsalted, keto-friendly)
- 2 tbsp Tomato paste (unsweetened)
- to taste Salt
- to taste Black pepper
- 2 tbsp Parsley (chopped, for garnish)
Instructions
Thoroughly rinse the beef tripe under cold water. If not pre-cooked, boil it in salted water for 15–20 minutes to remove any impurities, then rinse again. Dice into bite-sized pieces.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes.
Add minced garlic and cook for 1–2 minutes until fragrant, stirring constantly to avoid burning.
Stir in the diced chorizo and Iberico ham. Cook for 3–4 minutes to render some fat and develop flavor.
Sprinkle in the smoked paprika, sweet paprika, and optional cayenne pepper. Stir well to coat the ingredients in the spices.
Add the tomato paste and mix thoroughly, cooking for another 2 minutes to enhance its depth of flavor.
Add the diced tripe and beef shank to the pot. Pour in the chicken or beef broth, ensuring everything is submerged. Add the bay leaves.
Bring to a gentle boil, then reduce the heat to low and let it simmer, covered, for 90–120 minutes, or until the tripe is tender and the flavors have melded together. Stir occasionally.
Remove the beef shank (if used), shred the meat off the bone, and return the shredded meat to the pot. Discard the bone.
Taste and season with salt and black pepper as needed.
Serve hot, garnished with fresh chopped parsley. Optionally, you can drizzle with a little extra olive oil for added richness.
Nutrition Facts
Calories |
2427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1152 mg | 384% | |
| Sodium | 6712 mg | 292% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 9.8 g | ||
| Protein | 217.3 g | 435% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 2753 mg | 59% | |
*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.
