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How to Cook Callos a la Madrileña

Do you want to taste a Spanish version of callos? Then I think this Callos a la Madrileña is what you might want to cook and serve for a special occasion or just a weekend lunch.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Beef Recipe
Cuisine: Spanish
Keyword: callos madrilena
Servings: 8 servings
Calories: 223kcal
Author: Manny


  • 1/2 kilo oxtail
  • 1/2 kilo ox tripe
  • 1/2 kilo pig's feet
  • 1/2 cup olive oil
  • 2 heads crushed garlic
  • 2 pcs onions sliced
  • 4 pcs Chorizo de Bilbao sliced diagonally
  • 2 1/2 Tbsp. sugar
  • 1 big can garbanzos drained
  • 2 big red and green bell pepper
  • 1/2 cup tomato paste
  • 1/4 cup bread crumbs
  • 2 pcs siling labuyo or red chili peppers
  • salt and pepper to taste
  • MSG or granulated seasoning to taste
  • a dash of hot sauce optional


How to cook Callos a la Madrileña:

  • Just in case you bought the ox tripe in the wet market, you need to clean it very well.
  • Wash the tripe thoroughly in running water. Clean it by scraping the stomach contents sticking on the tripe surface.
  • Rub plenty of rock salt and wash again. Do this 3 times then boil 4 cups of water with 1 tablespoon baking soda.
  • Put the tripe in boiling water and boil for 15 minutes. Throw the water and repeat the procedure again.
  • Then pressure cook the tripe, oxtail and pig's feet until tender. Slice tripe, oxtail and pig's feet into an inch square. Save the broth and set aside.
  • In a pan, heat olive oil and saute garlic until fragrant. Add onions and saute until brown.
  • Add the ox tripe, ox tail and pig's feet and stir cook for 5 to 10 minutes with sliced chorizo and the siling labuyo.
  • Add in 2 cups of broth, tomato paste and sugar. Season with salt and pepper to taste.
  • Add in the garbanzos and bell peppers. Cover and simmer for 10 to 15 minutes.
  • Pour hot sauce and bread crumbs. Stir cook until thick. Serve hot.