Heart-Healthy Traditional Spanish Callos

Discover a lighter take on a classic with this Heart-Healthy Traditional Spanish Callos, a comforting stew loaded with flavor and nutrition. This wholesome version retains the soul of the original dish, featuring tender bites of lean beef tripe simmered with aromatic spices like smoked paprika and cumin, vibrant vegetables, and hearty chickpeas. Using low-sodium chicken broth and no-salt-added tomatoes keeps it heart-friendly without sacrificing depth of flavor. Perfect for a cozy meal, this nutrient-rich recipe offers a long, slow simmer that infuses every bite with authentic Spanish flair. Serve it hot, garnished with fresh parsley and a bright squeeze of lemon juice for an irresistible, nutrient-packed dinner that's both traditional and health-conscious. Ideal for fans of global comfort foods, this recipe is a satisfying blend of bold taste and mindful eating.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 2 tablespoons Extra virgin olive oil
• 1 medium Yellow onion, finely diced
• 3 Garlic cloves, minced
• 1 medium Carrot, peeled and diced
• 1 medium Red bell pepper, diced
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 2 Bay leaves
• 450 grams Lean beef tripe, cleaned and cut into bite-sized pieces
• 4 cups Low-sodium chicken broth
• 1 can (400 grams) Canned no-salt-added chickpeas, rinsed and drained
• 1 can (400 grams) Diced tomatoes, no added salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Fresh parsley, chopped for garnish
• 4 Lemon wedges, for serving

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the onion, garlic, carrot, and red bell pepper. Sauté for 5–7 minutes, or until the vegetables are softened.

Step 3

Stir in the smoked paprika, ground cumin, and bay leaves. Cook for 1–2 minutes to toast the spices.

Step 4

Add the cleaned and prepped tripe to the pot and stir to combine.

Step 5

Pour in the low-sodium chicken broth and bring the mixture to a boil.

Step 6

Reduce the heat to low, cover, and simmer for 90 minutes, stirring occasionally, until the tripe becomes tender.

Step 7

Add the chickpeas and diced tomatoes to the pot, stirring to combine.

Step 8

Continue simmering for another 20–30 minutes to allow the flavors to meld and the sauce to thicken slightly.

Step 9

Season with ground black pepper to taste.

Step 10

Remove the bay leaves before serving.

Step 11

Serve hot, garnished with fresh parsley and a squeeze of lemon juice from the wedges for a bright finish.

Nutrition Facts

Serving size	(2708.9g)

Amount per serving	% Daily Value*
Calories	1328.7

Total Fat 55.8g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat g
Cholesterol 621mg	0%
Sodium 521.2mg	0%
Total Carbohydrate 130.4g	0%
Dietary Fiber 37.5g	0%
Total Sugars 40.3g
Protein 94.2g	0%

Vitamin D 0IU	0%
Calcium 399.8mg	0%
Iron 19.4mg	0%
Potassium 2912.2mg	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: 35.9%

Protein: 26.9%

Carbs: 37.2%