Low Sodium Traditional Spanish Callos
Indulge in the rich and hearty flavors of *Low Sodium Traditional Spanish Callos*, a healthier twist on the classic Spanish dish. This soul-warming stew combines tender beef tripe, low-sodium chorizo, and protein-packed chickpeas, simmered to perfection in a flavorful blend of unsalted crushed tomatoes, smoked paprika, and aromatic vegetables. With minimal added sodium, this recipe is perfect for those seeking a heart-friendly option without compromising on authentic taste. Enhanced by a subtle splash of white wine and garnished with fresh parsley, this comforting dish is ideal for dinner gatherings or meal prepping. Pair it with a slice of crusty, unsalted bread to savor every drop of its fragrant, slow-simmered broth. Embrace the essence of Spanish cuisine in a nutritious and wholesome way!
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Recipe Information
Ingredients
- 500 g Beef tripe (cleaned and cut into bite-sized pieces)
- 200 g Chickpeas (cooked, no added salt)
- 100 g Chorizo (low sodium, sliced)
- 2 tsp Smoked paprika
- 0.5 tsp Ground black pepper
- 2 tbsp Extra virgin olive oil
- 3 Garlic cloves (minced)
- 1 medium Yellow onion (finely chopped)
- 1 medium Red bell pepper (diced)
- 1 medium Carrot (sliced into thin rounds)
- 2 tbsp Tomato paste (unsalted)
- 400 g Crushed tomatoes (unsalted)
- 1 Bay leaf
- 500 ml Low sodium chicken or vegetable broth
- 2 tbsp Parsley (fresh, chopped, for garnish)
- 100 ml White wine (optional, unsalted)
Instructions
Rinse the beef tripe thoroughly under running water and pat it dry. If not pre-cooked, boil the tripe in a pot of water with no added salt for about 45 minutes or until tender. Drain and set aside.
In a large pot or deep skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are soft and aromatic, about 5 minutes.
Add the carrot slices and cook for an additional 2-3 minutes.
Stir in the unsalted tomato paste and smoked paprika. Cook for 1-2 minutes until the tomato paste darkens slightly.
Pour in the white wine (if using) and let it simmer for 2-3 minutes to allow the alcohol to evaporate.
Add the crushed tomatoes, low sodium chicken or vegetable broth, and bay leaf. Stir to combine.
Introduce the cooked tripe, chickpeas, and sliced low sodium chorizo to the pot. Mix everything well to ensure the flavors meld.
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 60-75 minutes, stirring occasionally.
Taste and season with ground black pepper to your liking. Avoid adding salt to keep the recipe low sodium.
Once the stew has thickened and the flavors are well-developed, remove from heat and discard the bay leaf.
Serve hot, garnished with freshly chopped parsley. Pair with crusty bread (unsalted) if desired.
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 119.9 g | 44% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 40.9 g | ||
| Protein | 110.8 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3193 mg | 68% | |
*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.
