CALLOS MADRILENA

Beef tripe, "callos" in Spanish is a very traditional dish in Madrid. Callos have been served in taverns and family dining tables for centuries. Like all traditional dishes, there are many variations which ranges from Jamon Serrano, morcilla (Spanish blood sausage), ox cheek, ox trotter and bacon. Garbanzo beans thickens the broth a bit. It is a hearty dish for cold winter days abroad and fiesta in the Philippines.