Callos
Sign in to saveCallos is a stew common across Spain, and is considered traditional to Madrid. It is also traditional dish in the Philippines, usually cooked during special occasions, with a slight variations in ingredients such as adding potatoes, and carrots in the stew. In Madrid, it is referred to as callos a la madrileña.
In the Vinony graph
Vinony's link graph records 201 inbound references to Callos, and connects out to Cicer arietinum, Spain and Madrid.
Vinony files it under Beef dishes, Chickpea dishes and Offal soups.
Vinony links it to 5 Wikipedia language editions.
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Callos is a stew common across Spain, and is considered traditional to Madrid. It is also traditional dish in the Philippines, usually cooked during special occasions, with a slight variations in ingredients such as adding potatoes, and carrots in the stew. In Madrid, it is referred to as callos a la madrileña.
It contains beef tripe and chickpeas, blood sausage and peppers. Chorizo sausage may also be used. Another simple recipe of callos is boiling the tripe until tender, slicing it into strips and cooking it in pork and beans with peppers. It is common to add cheese to it to enhance the flavour.
Excerpted from Wikipedia’s “Callos” article, available under the CC BY-SA 4.0 licence.