Taberna San Mamés - Madrid (Spain)

Tripe is a versatile ingredient used in many cuisines. In Brazil for instance, one of my favorite recipes is dobradinha, a rich tripe stew made with tripe and beans that comes from our Portuguese heritage. But many countries have their own take and make tripe the centerpiece of a local specialty.

Madrid’s stewed tripe dish, Callos a la Madrileña, takes things to the next level. It is slowly cooked for hours in a mix of onion, garlic, paprika and other spices that go along with the likes of chorizo, morcilla and potentially other fatty meats for added richness.

My first time trying it was at Taberna San Mamés, a casual family-run restaurant in the Spanish capital. It was packed with flavor and collagen, with a thick and rich broth and a delicate smoky touch.

It was the type of dish that instantly made me imagine how good it would taste the following day, instigating me to try it at home just to leave it overnight in the fridge.

(Versão em Português nos comentários)