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Callos a la Madrilena
(Tripe Madrid style)

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  • 1k (2-2 1/2 lbs) tripe cut into thin strips
  • 2 pigs trotters parboiled for 2 ½ hrs and drained
  • salt
  • 3 tabs olive oil
  • 1 red capsicum seeded and sliced into strips
  • 1 onion chopped
  • 1 tomato skinned, seeded and chopped
  • 250 grms (8 ozs) ham chopped
  • 1 clove garlic chopped
  • ½ teas chili powder
  • 250 grams (8 ozs) chorizo cut into 3 2" pieces


  • In a large pan simmer the tripe and trotters together in salted water to cover for 1 ½ hrs or until both are tender.
  • Remove the trotters with a slotted spoon onto a plate and separate out the bones.
  • Return the meat to the tripe.
  • In a frying pan heat the oil and fry the red peppers, onion and tomato until the onion is soft. Add the ham, chili powder, garlic and chorizo pieces and salt to taste.
  • Stir well and pour the sauce onto the tripe and trotters.
  • Simmer gently for another 15 mins.

Source: The Good Cook OFFAL Time Life Books

Serving suggestions
Serve hot with steamed rice and yoghurt. Serves 4-6.




The combination of meats is good. The chorizo adds piquancy as does the capsicum and chili.