Callos a la Madrilena, known more simply as Callos represents a traditional Spanish stew, originating from Asturias. Depending on the region of the country, the receipt of the dish may vary. It includes a big variety and amount of ingredients, a good part of them very unusual: ox tripes, ox legs (or tails), chorizos de bilbao (blood sausages), sometimes black sausages, beef stock, vegetables like chicken peas, onions, garlic, tomatoes, chili and bell peppers, potatoes, peas and carrots. For an even more intense aroma, the stew is garnished with chopped fresh rosemary, parsley and basil. The Callos a la Madrilena is traditionally served in clay pots with pitted olives.
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Worlds most famous "Callos a la Madrileña " Recipe., en.belgourmet.be