Market Stall · Tripe & Chorizo Stew Cup
Callos a la Madrileña
Photo: Tamorlan / Wikimedia Commons · CC BY 3.0
It's traditionally cooked with a pig's trotter and a whole chorizo simmered right in the pot, so the stew's rich body comes almost entirely from gelatin and rendered sausage fat.
Callos a la Madrileña stews beef tripe with chorizo, morcilla, and pig's trotter in a deep paprika-tomato sauce for hours until thick and gelatinous. Madrid's markets and old tabernas ladle it into cups or small bowls for a hearty snack.
Why it's made this way: It grew out of Madrid's working-class taverns, where cheap tripe and offal, simmered long and slow, made a filling, warming dish through the city's cold winters.
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Part of World of Street Food — 690 dishes from 118 countries.
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