Callos a la Madrileña

Step 1

Cut the tripe into 1-inch squares by first laying it flat on a cutting board, then slicing it lengthwise into 1-inch-wide strips, then slicing those strips crosswise into 1-inch squares, so each piece is roughly the size of a dice.

Step 2

Peel the onion and cut it lengthwise in half from root to tip, then place each half flat-side down on the cutting board and slice crosswise into 1/4-inch-thick half-moon pieces.

Step 3

Peel the garlic cloves and crush them gently with the flat of your knife blade so they split but stay in one piece, which helps flavor infuse the stew.

Step 4

Slice the chorizo sausage into 1/4-inch-thick rounds by laying it on the cutting board and cutting straight down perpendicular to the length of the sausage.

Step 5

Heat the olive oil in a large pot or Dutch oven over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 60 seconds.

Step 6

Add the tripe pieces to the hot oil and stir constantly for 5 minutes until they begin to turn opaque and pale, which removes surface moisture and helps them brown.

Step 7

Pour in the crushed tomatoes, then add the onion, crushed garlic, smoked paprika, chorizo rounds, and enough water to just cover the tripe, about 2 cups.

Step 8

Bring the stew to a boil over high heat—you'll see large bubbles breaking the surface continuously—then reduce the heat to medium-low and cover the pot with a lid.

Step 9

Simmer gently, covered, for 35 minutes until the tripe is very tender when pierced with a fork and falls apart easily, and the broth turns rich and mahogany-brown.

Step 10

Taste the stew and stir in salt and pepper to your preference, then serve hot in bowls or shallow plates.