Callos Madrilenos: Madrid-Style Tripe

Gather the ingredients.

Clean the tripe well under cold running water. Set in a bowl of cold water mixed with the vinegar for 20 minutes, then rinse thoroughly.

Cut the tripe into pieces approximately 3-inches square. Set aside.

Coarsely chop 1 onion. Set aside.

Remove and peel each clove from the bulb of garlic. Set aside.

In a large heavy-bottomed pot, place the tripe pieces and the split calf or pig foot.

Cover with water and bring to a boil. Allow to boil for 1 minute.

Drain into a colander and rinse the froth from the meat.

Return the tripe and foot to the cooking pot and add 4 to 6 cups of water, or enough to cover.

Put chopped onion and all but 3 peeled cloves of garlic, bay leaves, and peppercorns in​ the pot. Bring to a boil, then reduce heat. Simmer for 3 hours.

Finely chop the remaining onion and 3 cloves of garlic.

Slice the chorizo sausage into rounds. Cut the serrano ham into small squares.

In a skillet, heat the olive oil and sauté the chopped onion, garlic, chorizo, and ham for 5 minutes, or until onions are translucent.

Remove from heat and stir in the paprika.

Add the mixture to the pot with the tripe.

Cut the morcilla into rounds and place in the pot. If using the optional garbanzo beans, add them now. Simmer for 15 to 20 minutes.

The traditional way to serve callos is in earthenware bowls. Enjoy.