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Madrid-Style Tripe (Callos a la Madrileña)

Try the traditional winter Spanish stew called "Callos a la madrileña" which is a favourite in Madrid

Madrid-Style Tripe (Callos a la Madrileña) in Madrid - Best Time
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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.

Madrid-Style Tripe (Callos a la Madrileña) in Madrid - Best Season

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).

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