Callos a la Madrileña

Ox Tripe with a Spicy Chorizo and Chickpea Sauce

Preparation info

  • Difficulty


  • Media Ración


Appears in


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 white wine, with the added bonus of chickpeas which, I believe, are good for you. This is very moreish and the sauce is delectably sweet. Order pre-cooked tripe from the butcher, as uncooked tripe takes 8–10 hours to cook.


  • 60 ml (2 fl oz/¼ cup) olive oil
  • 3 brown onions, diced
  • 4 garlic cloves, sliced
  • 5 bay leaves
  • 1 dried red chilli
  • 2 red capsicums (peppers), seeded, membrane removed and finely diced
  • 200 g (7 oz) jamón, thickly sliced and diced into 5 mm (¼ inch) cubes
  • four 150 g ( oz) chorizos, cut into 1 cm (½ inch) thick slices
  • 8 tomatoes, peeled and diced
  • 750 ml (26 fl oz/3 cups) dry white wine
  • 1 pig’s trotter, cut in half lengthways
  • 2 kg (4 lb 8 oz) cooked ox tripe
  • 3 tablespoons Spanish sweet paprika
  • 600 g (1 lb 5 oz) cooked chickpeas, drained


Heat the olive oil in a large saucepan over medium heat and cook the onion, garlic, bay leaves and chilli for 5 minutes, or until the onion is soft. Add the capsicum and cook for a further 5 minutes.

Add the jamón and chorizo and cook for 5 minutes to brown the outside of the sausage. Add the tomato and cook for 5 minutes until soft. Increase the heat to high and add the white wine, stirring with a wooden spoon to scrape up any cooked-on bits from the bottom of the pan. Allow the wine to come to the boil.

Carefully add the pig’s trotter halves and pour in enough cold water to cover them. Bring to the boil. Skim the surface to remove any foamy residue and excess oil. Add the tripe and enough water to cover well. Bring to the boil. Skim again. Add the paprika and boil for about 3 minutes then reduce to a simmer.

Cover and cook for 3–6 hours until soft and gelatinous (see Note). You may need to add more water during cooking. When the tripe feels soft enough for your liking, add 250 ml (9 fl oz/1 cup) cold water to the pan and add the chickpeas. Continue to cook, uncovered, for a further 20–30 minutes. The sauce should have a rich but light, coating consistency. Extend with a little stock if too thick or continue cooking to reduce.