Callos is a stew common across Spain, and is considered traditional to Madrid.[1] In Madrid, it is referred to as callos a la madrileña.[1][2]
It contains beef tripe and chickpeas,[3] blood sausage[4] and peppers. Chorizo sausage may also be used.[3] 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]
^ abCite error: The named reference Wright 2012 p. 332 was invoked but never defined (see the help page).
^Cite error: The named reference Koehler Miyazaki 2013 p. 269 was invoked but never defined (see the help page).
^ abCite error: The named reference Casas 2014 p. 228 was invoked but never defined (see the help page).
^Cite error: The named reference Zimmern 2010 p. 84 was invoked but never defined (see the help page).
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