Callos
 | |
| Type | Stew |
|---|---|
| Place of origin | Spain |
| Main ingredients | Beef tripe, chickpeas, chorizo, bell peppers |
 Cookbook: Callos  Media: Callos | |
Callos is a stew common across Spain, and is considered traditional to Madrid.[1] In Madrid, it is referred to as callos a la Madrileña.[1][2]
It contains beef tripe (tuwalya) and/or chickpeas (garbanzos),[3] blood sausage[4] and bell peppers. Chorizo sausage may also be used.[3] Another simple recipe of Callos is boiling the tripe until tender, slicing it into strips and cooking it in pork and beans with bell peppers.
See also
References
- 1 2 Wright, C.A. (2012). The Best Stews in the World: 300 Satisfying One-Dish Dinners, from Chilis and Gumbos to Curries and Cassoulet. Harvard Common Press. p. 332. ISBN 978-1-55832-787-0.
- ↑ Koehler, J.; Miyazaki, K. (2013). Spain: Recipes and Traditions from the Verdant Hills of the Basque Country to the Coastal Waters of Andalucia. Chronicle Books LLC. p. 269. ISBN 978-1-4521-2954-9.
- 1 2 Casas, P. (2014). 1,000 Spanish Recipes. 1,000 Recipes Series. Houghton Mifflin Harcourt Publishing Company. p. 228. ISBN 978-0-470-16499-0.
- ↑ Zimmern, A. (2010). The Bizarre Truth: Culinary Misadventures Around the Globe. Broadway Books. p. 84. ISBN 978-0-7679-3130-4.
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