Dairy-Free Traditional Spanish Callos

Savor the rich, comforting flavors of Dairy-Free Traditional Spanish Callos, a beloved classic from Spain reinvented for dairy-free diets without sacrificing depth or authenticity. This hearty stew features tender pieces of beef tripe, smoky dairy-free chorizo, and protein-packed chickpeas gently simmered in a spiced tomato base infused with paprika, cumin, and bay leaf for an irresistible aroma and taste. The optional addition of beef shank adds extra richness to the dish, while the slow cooking allows the flavors to meld beautifully. Perfect for a cozy family dinner or a show-stopping centerpiece for gatherings, this Callos recipe is best served with crusty bread or steamed rice to soak up every delicious drop. Dairy-free and utterly satisfying, it’s a must-try for fans of traditional Spanish cuisine.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:110 mins

Total Time:130 mins

Servings: 4

Ingredients

• 500 grams Beef tripe
• 150 grams Spanish chorizo (dairy-free)
• 300 grams Beef shank (optional for added richness)
• 200 grams Chickpeas (cooked or canned, drained and rinsed)
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic cloves, minced
• 2 tablespoons Tomato paste
• 400 grams Canned diced tomatoes
• 1 teaspoon Paprika (sweet or smoked)
• 1 teaspoon Ground cumin
• 1 leaf Bay leaf
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 500 milliliters Chicken stock (dairy-free)
• 2 tablespoons Fresh parsley for garnish

Directions

Step 1

Wash the beef tripe thoroughly with cold water and cut it into 2-inch pieces.

Step 2

In a large pot, add water and the beef tripe. Bring it to a boil and par-boil the tripe for 10 minutes. Drain and set aside.

Step 3

In a large, heavy-bottomed pot, heat olive oil over medium heat. Add the chopped onions and cook until softened and translucent, about 5 minutes.

Step 4

Add the minced garlic and cook for another minute, stirring frequently to prevent burning.

Step 5

Stir in the tomato paste, paprika, and cumin, and cook for 1-2 minutes to allow the spices to bloom.

Step 6

Add the diced tomatoes, beef tripe, and the optional beef shank (if using) to the pot. Stir to combine.

Step 7

Pour in the chicken stock and add the bay leaf. Bring the mixture to a simmer, then reduce the heat to low and cover. Let it simmer gently for 90 minutes, stirring occasionally to prevent sticking.

Step 8

After 90 minutes, add the sliced chorizo and cooked chickpeas to the pot. Season with salt and black pepper to taste.

Step 9

Cook uncovered for another 15-20 minutes, allowing the flavors to meld and the sauce to reduce slightly.

Step 10

Remove and discard the bay leaf. Taste and adjust seasoning if necessary.

Step 11

Serve the Callos hot, garnished with freshly chopped parsley. Pair it with crusty bread or steamed white rice for a complete meal.

Nutrition Facts

Serving size	(2264.6g)

Amount per serving	% Daily Value*
Calories	2755.7

Total Fat 174.9g	0%
Saturated Fat 51.5g	0%
Polyunsaturated Fat 7.4g
Cholesterol 1109.8mg	0%
Sodium 7873.6mg	0%
Total Carbohydrate 95.9g	0%
Dietary Fiber 27.5g	0%
Total Sugars 30.3g
Protein 204.4g	0%

Vitamin D 0IU	0%
Calcium 565.4mg	0%
Iron 31.5mg	0%
Potassium 3661.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.7%

Protein: 29.5%

Carbs: 13.8%