Just like every country seems to have a version of black pudding, the same seems to be the case with tripe…or callos as it is known in spanish

Here is a tapa of my mum’s “callos a la gallega”, a rich stew of chickpeas, spices, ham, chorizo sausage and yes tripe!…and it is absolutely delicious. For those a little squeamish of the idea of tripe, this is the way to ease yourself in gently. Will post a recipe in winter time…

Ps…very good washed down with some decent local beer…

oh, and watch out if you are ordering on a restaurant menu that it is callos a la gallega and not a la madrileño – a much more austere dish involving a LOT more tripe and a lot less other delicious ingredients…you have been warned…!


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