If you’re craving a uniquely hearty Spanish soup to warm you up, check out the colorful Callos.
With roots in Spain, callos is a hearty winter dish that makes for a truly yummy comfort food. In Madrid, it’s known as callos a la madrileña, where it’s been a traditional dish for centuries.
If you and your family are seeking a delicious, warm way to expand your culinary horizons, try this dish. It’s a traditional Spanish meal that’s made with chorizo, tripe, and chickpeas, so there’s no shortage of protein or hearty textures here. It’s salty, brimming with onion, garlic, and tomato sauce, and has a hint of smoky spice. Luckily, it’s not so hot that it burns your taste buds, but it’s still a delightful way to warm up from the inside out in the winter. In fact, that’s how many Spanish families enjoy it to this day.
Callos can be a cold-conquering homage to warm and welcoming Spanish culture. Over the course of about three hours, this slow-cooked stew will nourish you and your tribe through its array of tender meats and veggies.
Is Callos Healthy?
As a classically meat-filled dish, callos isn’t suitable for vegetarians or vegans. But with a good amount of protein and fiber, it can be a hearty part of an omnivorous diet. Fiber-rich chickpeas are a great source of protein while two types of bell peppers offer a boost of antioxidants.
Good news for gluten-free folk: there’s absolutely no gluten in this one! However, many people do enjoy it with a slice of bread or a dinner roll, so it’s up to you to make the most of this meal according to your needs and preferences.
What Is Tripe? And What Does It Taste Like?
Tripe is the edible lining of an animal’s stomach and it’s been used as a rich source of protein for hundreds of years. It usually comes from cows, sheep, pigs, goats, or deer. This recipe calls for honeycomb tripe, which is called so because of its honeycomb-like appearance. It’s tender, vitamin-rich, and highly sustainable since it’s a part of the animal that would usually be wasted. It’s said to have a pretty mild and neutral flavor, which means it easily soaks up the taste of the aromatics and smoky meats found in this recipe.
FAQs & Tips
Let the callos cool completely before storing it in an airtight container, then refrigerate for up to 3 days. You may also freeze it for up to 1 month as long as it’s in a freezer-safe container, then thaw it in the fridge for a night before reheating and serving. To reheat, warm it up on the stove at medium heat, stirring occasionally until it starts to simmer. If needed, you can add a splash of vegetable broth to get it back to its original consistency.
While both soups are made with tripe, callos originates in Spain while menudo hails from Mexico. Menudo is a traditional Mexican soup that’s usually made with a spicy pepper base and hominy (a byproduct of corn). This makes it sweeter and spicier at the same time. Because of its ingredients, callos leans on the smokier side.
Some versions of callos include morcilla asturiana, a smoky type of blood sausage from Spain’s Asturias region. The dish is also popular in the Philippines, where it’s common to add potato or carrot to the mix.
Serving Suggestions
Callos soup can be served with Spanish Rice, or you can enjoy it with Cilantro-Lime Cauliflower Rice, Mexican Potatoes, Sweet Potato Cornbread, Potato Rolls, or Pão de Queijo (Brazilian Cheese Bread). Pick your preferred side and explore all the potential ways callos can conquer your cravings for lunch or dinner!
Callos
Ingredients
- 1 pound honeycomb tripe
- 1/4 cup vinegar
- 3 tablespoons salt
- 1 large onion quartered
- 3 cloves garlic crushed
- 1 teaspoon peppercorns
- 2 bay leaves
- 1 large onion chopped
- 1 clove garlic minced
- 1/2 cup chorizo sliced
- 3 strips bacon chopped
- 1 tablespoon paprika
- 1 cup tomato sauce
- 1 cup chickpeas drained and rinsed
- 1/2 red bell pepper cubed
- 1/2 green bell pepper cubed
- Salt and pepper to taste
Instructions
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Cut and discard any yellowish fat or loose membrane attached to the tripe. Combine vinegar and salt in a bowl, add tripe and enough cold water to cover. Soak for about 1 hour. Drain and rinse well under cold running water.
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In a pot over medium heat, add beef tripe and enough water to cover it. Bring to a boil for about 10 to 15 minutes, skimming off any scum that rises. Drain the meat in a colander and discard the liquid.
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Return tripe to the clean pot, add quartered onions, crushed garlic, peppercorns, bay leaves, and fresh water to cover, and bring to a boil. Reduce heat and simmer for 1 1/2 to 2 hours or until tripe is tender. Set aside.
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In a large pot over medium heat, sauté chopped onions, garlic, chorizo, and bacon until onions are softened and bacon renders fat.
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Add paprika, tomato sauce, the tripe and the reserved broth from boiling tripe. Bring to a boil, then reduce heat and let simmer until slightly reduced, about 20 minutes.
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Add chickpeas and bell peppers. Continue to cook for an additional 10 minutes. Season with salt and pepper to taste.
Nutrition
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