Tamorlan
The ancient recipe of Callos a la madrileña dates back to 16th century. It's quite simple: the strips of beef previously soaked in vinegar are stewed with morcilla (blood sausage) and chorizo (pork sausage), with the addition of bay leaf, paprika (which gives the dish a characteristic red colour), hot pepper, nutmeg, onion, garlic, and tomato paste. Preparation of the dish takes at least three hours.
It is served hot in clay pots in almost all restaurants and cafes of the Spanish capital in the winter. As a rule, it is present in the menu as a full-fledged dish, although in some food establishments you can find it as tapas (appetizer).
