Low Carb Traditional Spanish Callos

Embark on a culinary journey to Spain with this hearty and satisfying Low Carb Traditional Spanish Callos, a keto-friendly twist on the classic dish. Bursting with rich and smoky flavors, this recipe features tender beef tripe simmered to perfection alongside chorizo, Iberico ham, and aromatic spices like smoked paprika and bay leaves. A low-carb adaptation of a beloved Spanish stew, it omits sugar-laden ingredients without compromising on authenticity. Perfect for cozy evenings, this one-pot wonder is both nourishing and flavorful, offering a delightful combination of robust textures and warm, savory notes. Garnished with fresh parsley and ready to be savored, this dish is a must-try for low-carb enthusiasts looking to enjoy a taste of Spain.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 500 g Beef tripe
• 300 g Beef shank (bone-in, optional for extra flavor)
• 150 g Chorizo sausage (low-carb, sugar-free, sliced)
• 100 g Iberico ham (or any cured Spanish ham, diced)
• 2 tbsp Olive oil
• 1 medium Onion (finely chopped)
• 4 cloves Garlic cloves (minced)
• 2 tsp Smoked paprika
• 1 tsp Sweet paprika
• 0.5 tsp Cayenne pepper (optional, for heat)
• 2 leaves Bay leaves
• 800 ml Chicken or beef broth (unsalted, keto-friendly)
• 2 tbsp Tomato paste (unsweetened)
• 0 to taste Salt
• 0 to taste Black pepper
• 2 tbsp Parsley (chopped, for garnish)

Directions

Step 1

Thoroughly rinse the beef tripe under cold water. If not pre-cooked, boil it in salted water for 15–20 minutes to remove any impurities, then rinse again. Dice into bite-sized pieces.

Step 2

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes.

Step 3

Add minced garlic and cook for 1–2 minutes until fragrant, stirring constantly to avoid burning.

Step 4

Stir in the diced chorizo and Iberico ham. Cook for 3–4 minutes to render some fat and develop flavor.

Step 5

Sprinkle in the smoked paprika, sweet paprika, and optional cayenne pepper. Stir well to coat the ingredients in the spices.

Step 6

Add the tomato paste and mix thoroughly, cooking for another 2 minutes to enhance its depth of flavor.

Step 7

Add the diced tripe and beef shank to the pot. Pour in the chicken or beef broth, ensuring everything is submerged. Add the bay leaves.

Step 8

Bring to a gentle boil, then reduce the heat to low and let it simmer, covered, for 90–120 minutes, or until the tripe is tender and the flavors have melded together. Stir occasionally.

Step 9

Remove the beef shank (if used), shred the meat off the bone, and return the shredded meat to the pot. Discard the bone.

Step 10

Taste and season with salt and black pepper as needed.

Step 11

Serve hot, garnished with fresh chopped parsley. Optionally, you can drizzle with a little extra olive oil for added richness.

Nutrition Facts

Serving size	(2059.8g)

Amount per serving	% Daily Value*
Calories	2427.0

Total Fat 157.3g	0%
Saturated Fat 54.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1151.8mg	0%
Sodium 6711.6mg	0%
Total Carbohydrate 30.8g	0%
Dietary Fiber 7.3g	0%
Total Sugars 9.8g
Protein 217.3g	0%

Vitamin D 0IU	0%
Calcium 398.8mg	0%
Iron 25.5mg	0%
Potassium 2752.7mg	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: 58.8%

Protein: 36.1%

Carbs: 5.1%