Low Fat Traditional Spanish Callos

Experience a lighter twist on a classic with this Low Fat Traditional Spanish Callos, a hearty and flavorful stew that brings the essence of Spain to your table without the guilt. This streamlined version swaps in lean turkey or chicken chorizo, while tender beef tripe, smoky paprika, and cumin deliver that authentic depth of flavor. Packed with wholesome ingredients like chickpeas, fresh vegetables, and aromatic spices, this dish is slow-simmered in a low-sodium broth and crushed tomatoes for a rich yet healthy finish. Perfect for a comforting family meal or a special occasion, it’s an irresistible, protein-rich option that pairs beautifully with crusty bread. Bring warmth, tradition, and heart-healthy balance to your plate with this modern take on Spanish comfort food!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 500 grams beef tripe
• 150 grams lean turkey or chicken chorizo
• 1 large onion
• 3 garlic cloves
• 2 medium carrot
• 1 medium red bell pepper
• 200 grams canned chickpeas (drained)
• 400 grams crushed tomatoes (no added sugar)
• 500 ml low-sodium chicken or beef stock
• 1 teaspoon smoked paprika
• 1 teaspoon sweet paprika
• 0.5 teaspoon cumin powder
• 1 bay leaf
• 1 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley (for garnish)

Directions

Step 1

Clean the beef tripe thoroughly under cold water. Boil it in a pot of water for 10 minutes, then drain and rinse again. Cut it into bite-sized pieces and set aside.

Step 2

In a large heavy-bottomed pot, heat the olive oil over medium heat.

Step 3

Finely chop the onion, garlic, carrot, and red bell pepper. Add them to the pot and sauté for about 5-7 minutes until softened and fragrant.

Step 4

Slice the lean turkey or chicken chorizo into small pieces and add it to the pot. Sauté for another 2-3 minutes to release its flavor.

Step 5

Add the smoked paprika, sweet paprika, and cumin powder to the pot. Stir well to coat the vegetables and chorizo with the spices.

Step 6

Stir in the crushed tomatoes and cook for 5 minutes, allowing the mixture to thicken slightly.

Step 7

Add the pre-cooked beef tripe and bay leaf. Pour in the low-sodium chicken or beef stock and bring the mixture to a gentle boil.

Step 8

Reduce the heat to low, cover the pot, and let it simmer for 60-70 minutes, stirring occasionally. If the stew thickens too much, add a little more stock or water as needed.

Step 9

After 70 minutes, stir in the drained canned chickpeas and season with salt and pepper. Let it simmer for an additional 10 minutes to allow the flavors to meld.

Step 10

Remove the pot from heat. Discard the bay leaf and check the seasoning one last time, adjusting salt and pepper to taste.

Step 11

Serve warm, garnished with chopped fresh parsley. Enjoy your low-fat traditional Spanish Callos with crusty bread or as is!

Nutrition Facts

Serving size	(2237.6g)

Amount per serving	% Daily Value*
Calories	1490.8

Total Fat 57.1g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 870.6mg	0%
Sodium 4376.1mg	0%
Total Carbohydrate 123.5g	0%
Dietary Fiber 31.8g	0%
Total Sugars 41.4g
Protein 129.0g	0%

Vitamin D 0IU	0%
Calcium 517.5mg	0%
Iron 22.2mg	0%
Potassium 2851.9mg	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: 33.7%

Protein: 33.9%

Carbs: 32.4%