Dinner · 170 min · spanish

Callos a la Madrileña

Beef tripe does the heavy lifting here, with chorizo rounding it out. A Spanish dinner that takes 170 minutes, start to finish. The macros do the talking: 38g protein, 22g carbs, and 34g fat in every 540-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2 lbs Beef tripe
• 1 link Chorizo
• 1 link Morcilla
• 1 cup Chickpeas
• 1 Onion
• 1 cup Tomato sauce
• 1 tbsp Paprika
• 1 tbsp Flour

Steps

1. Rinse the tripe well, then simmer it in salted water for 10 minutes; drain and repeat — this double blanch keeps the final dish clean-tasting.
2. Cover the tripe with fresh water and simmer gently for 2 hours until completely tender.
3. Meanwhile, brown the chorizo and morcilla slices and soften the onion in a separate pan; stir in the paprika and flour, then the tomato sauce.
4. Combine everything with the cooked chickpeas and enough tripe cooking liquid to cover; simmer 30 minutes so the flavors fuse.
5. The sauce should be thick and brick-red; mash a few chickpeas into it if it needs body.
6. Rest 15 minutes and serve in deep bowls with bread — callos taste better the day they're made.

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