{{Short description|Spanish beef tripe and sausage stew}} {{Infobox prepared food | name = Callos | image = File:Callos cociendose.jpg | caption = | alternate_name = | country = Spain | region = | creator = | course = | type = Stew | served = | main_ingredient = Beef tripe, chickpeas, chorizo, peppers | variations = | calories = | other = }}
'''Callos''' is a stew common across Spain, and is considered traditional to Madrid.<ref name="Wright 2012 p. 332"/> 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''.<ref name="Wright 2012 p. 332"/><ref name="Koehler Miyazaki 2013 p. 269"/>
It contains beef tripe and chickpeas,<ref name="Casas 2014 p. 228"/> blood sausage<ref name="Zimmern 2010 p. 84"/> and peppers. Chorizo sausage may also be used.<ref name="Casas 2014 p. 228"/> 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.{{citation needed|date=November 2022}}
==See also== {{portal|Food}} * Cocido * List of legume dishes * List of stews
==References== <references> <ref name="Zimmern 2010 p. 84">{{cite book | last=Zimmern | first=A. | title=The Bizarre Truth: Culinary Misadventures Around the Globe | publisher=Broadway Books | year=2010 | isbn=978-0-7679-3130-4 | url=https://books.google.com/books?id=jRHS67VZCPkC&pg=PA84 | page=84}}</ref> <ref name="Wright 2012 p. 332">{{cite book | last=Wright | first=C.A. | title=The Best Stews in the World: 300 Satisfying One-Dish Dinners, from Chilis and Gumbos to Curries and Cassoulet | publisher=Harvard Common Press | year=2012 | isbn=978-1-55832-787-0 | url=https://books.google.com/books?id=zPOnBatuhfcC&pg=PA332 | page=332}}</ref> <ref name="Koehler Miyazaki 2013 p. 269">{{cite book | last=Koehler | first=J. | last2=Miyazaki | first2=K. | title=Spain: Recipes and Traditions from the Verdant Hills of the Basque Country to the Coastal Waters of Andalucia | publisher=Chronicle Books LLC | year=2013 | isbn=978-1-4521-2954-9 | url=https://books.google.com/books?id=0cPVVesnAZoC&pg=PA269| page=269}}</ref> <ref name="Casas 2014 p. 228">{{cite book | last=Casas | first=P. | title=1,000 Spanish Recipes | publisher=Houghton Mifflin Harcourt Publishing Company | series=1,000 Recipes Series | year=2014 | isbn=978-0-470-16499-0 | url=https://books.google.com/books?id=w8EdBQAAQBAJ&pg=PA228 | page=228}}</ref> </references>
Category:Spanish soups and stews Category:Chickpea dishes Category:Spanish legume dishes Category:Beef dishes Category:Offal soups Category:Tripe dishes
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