Honey comb beef tripes - Part 2


Well-Known Member
Dec 20, 2008
Great Falls, MT

Callos a la Madrileña (Spanish, African version is Mondongo), it's what's for lunch.

Saute honey-combed beef tripes (after pressure cooker) and linguica with fresh onion, garlic, and red pepper flakes. Add San Manzano canned tomatoes, garbanzo beans, and a pinch of saffron soaked in hot water in slow to med heat for ~30 minutes – add more liquid for a soupy version. Season to taste, add bell peppers and chopped parsley and cook to desired doneness. Serve over rice (with your favorite bread, etc., or as-is) and enjoy.

Callos a la Madrileña  1 of 2.jpg

Callos a la Madrileña  2 of 2.jpg
That looks awesome! I catch a lot of crap with my work buddies because I'll order stuff like this when we're out eating. We frequent a lot of hispanic food truck cuisine. Menudo, and lingua tacos/burritos are some of my favorites when offered.
I'm telling you brother, you need you own cooking forum here.

Thanks for sharing, it looks delicious.

Love Saffron, I use it in Paella Valenciana and Cuban Chicken and Rice.