Callos a la Madrileña

Ox Tripe with a Spicy Chorizo and Chickpea Sauce

Preparation info
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By Frank Camorra and Richard Cornish

Published 2007

  • About

Tripe is one of my favourite dishes — although perhaps not a sadly missed part of the Anglo cooking culture, I am led to believe. I hear many stories from older customers who balk at the idea of eating tripe after years of being traumatized by parents forcing them to eat rubbery tripe with white sauce. A true pity. My tripe is never rubbery and will not traumatize anyone — that’s a promise. It is a rich and gelatinous dish, enriched with jamón and chorizo, sharpened with tomatoes and