SpanishMain course

Ox Tripe Stew (Callos) Recipe

Name: Ox Tripe Stew (Callos)
Total time: 45 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 1 tablespoon olive oil; 1 tablespoon vegetable oil; 2 cloves garlic; 1 small onion; 4 pieces tomatoes; 2 tablespoons paprika; 2 pieces chorizo de bilbao; 2 carrots; 1 can garbanzos; 1 can kidney beans; 1 piece bell pepper; 8 servings beef stock; 8 servings salt and pepper; 1 can tomoto sauce; 2.5 pounds tripe; 2.5 pounds tripe

Callos is a hearty Spanish stew, built around tender ox tripe and slices of chorizo. It simmers in a rich tomato sauce with plenty of aromatics like garlic, onion, and bell pepper, plus a warm spice from paprika. While the tripe does require some initial preparation to get it fork-tender, the resulting stew is deeply flavorful and worth the effort. Garbanzo beans, kidney beans, and carrots round out the dish, adding substance and texture. This stew is traditionally served as a substantial appetizer or a main course with crusty bread.

Recipes.zone

September 17, 2026

Back45 minServes 8Medium96 kcal

Cook mode

comfort food slow-cooked one-pot

About this recipe

Ox Tripe Stew (Callos) is a Spanish main course recipe that takes about 45 min from start to finish and serves 8. It calls for 16 ingredients across 11 steps, and is rated medium. A serving works out at around 96 kcal with roughly 4 g of protein. Filed under comfort food, slow-cooked and one-pot.