Spanish Tripe Stew (Callos): A Slow-Simmered Classic

Spanish tripe stew, often called callos, is a rich, paprika-scented dish of tender beef tripe simmered with chorizo, chickpeas, and a savory tomato broth. This version is inspired by Madrid-style callos, though ingredients and seasonings vary by region and household; a long, gentle simmer brings the tripe together with the smoky sausage and sauce.

Ingredients

2 lb (900 g) cleaned, precooked beef tripe, cut into 1-inch (2.5 cm) pieces
8 cups (1.9 L) water, for simmering the tripe
1 medium yellow onion, about 7 oz (200 g), halved; use one half for the tripe and finely chop the other half
2 bay leaves, about 0.02 oz (0.5 g)
4 garlic cloves, about 0.6 oz (18 g), peeled and lightly crushed
2 tbsp (30 ml) extra-virgin olive oil
4 oz (115 g) Spanish cured chorizo, sliced into coins; choose ready-to-eat cured chorizo, not fresh raw chorizo
3 oz (85 g) cured ham, such as serrano ham, diced
1 medium carrot, about 2 oz (60 g), finely diced
1 cup (240 g) crushed tomatoes
1 tbsp (7 g) sweet Spanish smoked paprika, or pimentón dulce
¼ tsp (0.5 g) hot Spanish paprika or cayenne, optional
3 cups (710 ml) low-sodium beef broth
1 can chickpeas, 15 oz (425 g), drained and rinsed; about 1½ cups (250 g) drained
4 oz (115 g) cooked or cured Spanish morcilla, sliced, optional
1 tbsp (15 ml) sherry vinegar
½ tsp (3 g) fine salt, plus more as needed
¼ tsp (0.5 g) freshly ground black pepper
2 tbsp (8 g) chopped flat-leaf parsley, for serving

Instructions

Prepare the tripe and aromatics. Rinse the precooked tripe under cold running water and check the package for any preparation directions. Cut it into bite-size pieces if needed. Finely chop one half of the onion for the stew; set the other half aside to flavor the tripe. Drain and rinse the chickpeas, slice the chorizo, and dice the ham and carrot.
Simmer the tripe until tender. Put the tripe in a large heavy pot with the 8 cups (1.9 L) water, the reserved onion half, 1 bay leaf, and 2 crushed garlic cloves. Bring just to a boil, then lower the heat so the liquid bubbles gently. Partly cover and simmer for 1 hour 45 minutes, checking occasionally that the pot has not boiled dry. The pieces should be tender but still hold their shape. Remove the tripe with a slotted spoon and reserve 2 cups (475 ml) of its cooking liquid. Discard the onion, bay leaf, and remaining liquid.
Check the tripe for safe doneness. Insert a food thermometer into a thick piece; organ meats should reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If the tripe is not yet tender or has not reached that temperature, continue simmering and check again after 10 minutes. Keep the cooked tripe covered while you make the sauce.
Build the paprika and tomato base. Wipe out the pot if needed and warm the olive oil over medium heat. Add the chopped onion and carrot and cook for 6 to 8 minutes, stirring, until softened. Stir in the remaining 2 crushed garlic cloves, the chorizo, and diced ham; cook for 2 minutes. Take the pot off the heat briefly, stir in both paprikas, then add the tomatoes. Keeping paprika from scorching helps the finished stew taste rounded rather than bitter.
Combine and simmer. Return the pot to medium heat and cook the tomato mixture for 3 minutes, stirring. Add the cooked tripe, beef broth, 2 cups (475 ml) reserved tripe liquid, chickpeas, the remaining bay leaf, salt, and pepper. Bring to a gentle simmer, then reduce the heat, cover partly, and cook for 35 minutes. Stir every 10 minutes, scraping the bottom so the chickpeas and tomato do not stick.
Add the morcilla and finish. If using morcilla, nestle the slices into the stew and simmer gently for 8 minutes. Stir in the sherry vinegar, taste, and adjust the salt and pepper. If the sauce is thinner than you like, simmer uncovered for a few minutes; if it has become too thick, loosen it with a splash of broth or water. Remove the bay leaf and scatter parsley over the pot.

Tips

Buy the right tripe. Look for beef tripe that is cleaned and precooked, often sold refrigerated or frozen. Raw, uncleaned tripe takes additional preparation and considerably longer to cook, so it is not a like-for-like swap in this schedule. Thaw frozen tripe safely in the refrigerator before starting.
Choose cured, ready-to-eat sausage. Spanish chorizo is cured and seasoned with paprika; fresh Mexican-style chorizo is a different product and will change both the texture and seasoning. If Spanish chorizo is hard to find, use cooked smoked sausage and add an extra ½ teaspoon (1 g) smoked paprika for a similar, though less distinctive, smoky note.
Keep the simmer gentle. A hard boil can make the sauce reduce too quickly and break up the tripe or morcilla. If the surface is bubbling vigorously, turn down the heat. Use a heavy pot and stir along the bottom, especially after adding chickpeas.
Season at the end. Chorizo, ham, broth, and morcilla can all be salty. Start with the measured salt, then taste after the stew has simmered before adding more. The vinegar is also best added at the end, when you can judge how much brightness the rich broth needs.

Serving Suggestions

Serve callos hot in shallow bowls, with plenty of sauce and pieces of sausage and chickpea in each portion. Crusty bread is especially useful for soaking up the paprika-rich broth. For a more substantial meal, pair it with boiled or roasted potatoes, or offer a simple green salad dressed with olive oil and vinegar to balance the stew’s richness.

This is a filling dish, so modest portions work well as part of a larger Spanish-style meal. If serving a crowd, keep the pot warm over very low heat and stir from the bottom now and then. Avoid leaving it at room temperature for an extended serving period; refrigerate leftovers promptly after the meal.

Variations

Callos has regional and household variations. For a Madrid-inspired bowl, include both chorizo and morcilla; for a less rich version, omit the morcilla and add another ½ cup (85 g) chickpeas. Morcilla is a Spanish blood sausage with a distinctive savory flavor and may be difficult to find. If unavailable, leave it out or use additional cooked chorizo; the stew will still be hearty, but it will lack morcilla’s particular seasoning and texture.

Spanish smoked paprika, or pimentón, gives the sauce much of its characteristic aroma. Sweet pimentón is widely available in specialty shops and many grocery stores. If you cannot find it, use regular smoked paprika; the result will be close, although the flavor may be less specifically Spanish. A pinch of cayenne can replace hot pimentón, but it adds heat rather than the same smoky-pepper character.

You can also adjust the chickpeas to suit the meal. Use 1 cup (170 g) drained chickpeas for a more tripe-forward stew, or increase them to 2 cups (340 g) for extra substance. Keep the broth quantity the same at first; add a little more only if the pot becomes too thick. Avoid adding uncooked sausage without changing the method: this recipe is timed for ready-to-eat cured or cooked sausages.

Storage and Reheating

Cool the stew and refrigerate it within 2 hours of cooking, in a covered container. It keeps for 3 to 4 days in the refrigerator. The sauce may thicken as it chills, and the flavor often becomes more cohesive by the next day. For longer storage, freeze it in airtight, freezer-safe portions for up to 3 months; thaw overnight in the refrigerator. The texture of the chickpeas may soften slightly after freezing.

Reheat a portion in a saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if needed. Heat until steaming throughout and to 165°F (74°C), checking the center with a food thermometer. For a large amount, reheat in a covered pot over low heat, stirring regularly so the bottom does not scorch. Reheat only the portion you plan to eat, and do not leave leftovers at room temperature for more than 2 hours.

Frequently Asked Questions

What is Spanish tripe stew called?
It is commonly called callos. The Madrid-style preparation, callos a la madrileña, is especially associated with tripe and cured sausages, but recipes vary across Spain and from cook to cook.

What kind of tripe should I buy?
For this recipe, buy cleaned, precooked beef tripe. Honeycomb tripe is a popular choice because its texture holds sauce well, but other cleaned beef tripe can work. Follow the package directions, since products can differ in how much cooking they need.

Why is my tripe still chewy?
Tripe can remain chewy if it has not simmered long enough. Keep it at a gentle simmer and cook it longer, checking every 10 to 15 minutes for tenderness and safe temperature. Avoid trying to solve chewiness with a vigorous boil, which can reduce the liquid too fast without improving the texture.

Can I make the stew ahead?
Yes. Cook it through, cool it promptly, and refrigerate it within 2 hours. Reheat it gently the next day to 165°F (74°C). If the chilled sauce is very thick, stir in a little water or broth as it warms.

Can I make Spanish tripe stew without morcilla?
Yes. Morcilla is optional in this version. Leave it out for a milder stew, or add a little more cooked chorizo. Since morcilla contributes its own seasoning and richness, taste the finished broth before deciding whether it needs additional salt or paprika.

Can I use canned chickpeas?
Yes. Drain and rinse them before adding them to the pot, as directed. They need only the final simmer to warm through and take on flavor; adding them earlier or cooking them hard can make them break down.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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