Low Fat Traditional Spanish Callos
Delight in a healthier take on a Spanish classic with this Low Fat Traditional Spanish Callos recipe, a hearty stew brimming with bold flavors and wholesome ingredients. Featuring tender beef tripe, lean turkey or chicken chorizo, hearty chickpeas, and a medley of aromatic vegetables, this dish retains the essence of Spain’s beloved callos while keeping it light. Seasoned with smoked and sweet paprika, cumin, and a hint of bay leaf, the rich, savory broth is slow-simmered for depth and complexity. Perfect for a cozy meal, this low-fat version is packed with protein and fiber and comes together in just two hours. Serve it warm, garnished with fresh parsley, and enjoy a satisfying taste of Spanish tradition that’s both delicious and guilt-free!
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Recipe Information
Ingredients
- 500 grams beef tripe
- 150 grams lean turkey or chicken chorizo
- 1 large onion
- 3 garlic cloves
- 2 medium carrot
- 1 medium red bell pepper
- 200 grams canned chickpeas (drained)
- 400 grams crushed tomatoes (no added sugar)
- 500 ml low-sodium chicken or beef stock
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 0.5 teaspoon cumin powder
- 1 bay leaf
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (for garnish)
Instructions
Clean the beef tripe thoroughly under cold water. Boil it in a pot of water for 10 minutes, then drain and rinse again. Cut it into bite-sized pieces and set aside.
In a large heavy-bottomed pot, heat the olive oil over medium heat.
Finely chop the onion, garlic, carrot, and red bell pepper. Add them to the pot and sauté for about 5-7 minutes until softened and fragrant.
Slice the lean turkey or chicken chorizo into small pieces and add it to the pot. Sauté for another 2-3 minutes to release its flavor.
Add the smoked paprika, sweet paprika, and cumin powder to the pot. Stir well to coat the vegetables and chorizo with the spices.
Stir in the crushed tomatoes and cook for 5 minutes, allowing the mixture to thicken slightly.
Add the pre-cooked beef tripe and bay leaf. Pour in the low-sodium chicken or beef stock and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let it simmer for 60-70 minutes, stirring occasionally. If the stew thickens too much, add a little more stock or water as needed.
After 70 minutes, stir in the drained canned chickpeas and season with salt and pepper. Let it simmer for an additional 10 minutes to allow the flavors to meld.
Remove the pot from heat. Discard the bay leaf and check the seasoning one last time, adjusting salt and pepper to taste.
Serve warm, garnished with chopped fresh parsley. Enjoy your low-fat traditional Spanish Callos with crusty bread or as is!
Nutrition Facts
Calories |
1491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 871 mg | 290% | |
| Sodium | 4376 mg | 190% | |
| Total Carbohydrate | 123.5 g | 45% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 41.4 g | ||
| Protein | 129.0 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2852 mg | 61% | |
*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.
