Traditional Spanish Callos
Dive into the rich and comforting flavors of **Traditional Spanish Callos**, a beloved stew that’s a cornerstone of Spanish cuisine. This hearty dish combines tender **beef tripe**, savory **pork trotters**, and smoky **chorizo** with the earthy goodness of **chickpeas** and the aromatic warmth of **sweet paprika**. Slowly simmered with onions, garlic, crushed tomatoes, and a splash of **white wine**, this slow-cooked masterpiece is infused with layers of authentic Mediterranean flavor. Perfect for a cold day, Callos boasts a velvety texture and a robust depth, served best with crusty bread or a side of white rice. Whether you're honoring the traditions of Spain or exploring its culinary heritage for the first time, this recipe promises a delicious journey into a time-honored classic.
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Recipe Information
Ingredients
- 700 grams beef tripe
- 150 grams chorizo
- 250 grams pork trotters
- 200 grams chickpeas
- 1 large onion
- 4 cloves garlic cloves
- 2 leaves bay leaves
- 1 tablespoon sweet paprika
- 400 grams crushed tomatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 liter chicken broth
- 1 medium red bell pepper
- 200 milliliters white wine
Instructions
Start by rinsing the beef tripe under cold running water. Cut it into 2-inch pieces and place them into a large pot of boiling water. Cook for about 10 minutes, then drain and set aside.
In another large pot, add the pork trotters and fill with enough water to cover. Boil for about 5 minutes, then discard the water and set the trotters aside.
Rinse the chickpeas and, if using dried chickpeas, soak them overnight or follow the package instructions for quicker preparation.
Heat olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and garlic, cooking until the onion becomes translucent.
Slice the chorizo into rounds and add to the pot. Stir occasionally until the chorizo starts to release its oils.
Add the beef tripe, cooked pork trotters, and pre-soaked chickpeas into the pot. Stir well to mix all the ingredients.
Stir in the crushed tomatoes and sweet paprika, mixing well to coat all the ingredients.
Add the bay leaves, salt, black pepper, and pour in the white wine. Allow the mixture to simmer for about 5 minutes.
Add the sliced red bell pepper and pour in the chicken broth. Bring to a simmer and cover the pot. Cook over low heat for about 2.5 to 3 hours or until the tripe is tender and the flavors have melded together well, stirring occasionally.
Adjust seasoning if necessary and remove the bay leaves before serving. Serve hot with crusty bread or white rice.
Nutrition Facts
Calories |
2953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.6 g | 217% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1192 mg | 398% | |
| Sodium | 7099 mg | 309% | |
| Total Carbohydrate | 124.8 g | 45% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 43.9 g | ||
| Protein | 208.4 g | 417% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 485 mg | 37% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 4208 mg | 90% | |
*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.
