Low Sodium Traditional Spanish Callos

Indulge in the hearty, flavorful comfort of **Low Sodium Traditional Spanish Callos**, a lighter take on the classic Spanish tripe stew. Packed with tender beef tripe, protein-rich chickpeas, and slices of low-sodium chorizo, this vibrant dish captures the rich, smoky flavors of Spain while being mindful of your sodium intake. A base of unsalted tomato paste, crushed tomatoes, and aromatic spices like smoked paprika creates a robust, slow-simmered sauce that lets the natural ingredients shine. Enhanced by sautéed garlic, onions, and bell peppers, and finished with a fresh parsley garnish, this low-sodium recipe is perfect for a cozy meal. Serve it with a slice of crusty, unsalted bread for an authentic Spanish dining experience. Perfect for those looking for a heart-healthy twist on a beloved classic!

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 500 g Beef tripe (cleaned and cut into bite-sized pieces)
• 200 g Chickpeas (cooked, no added salt)
• 100 g Chorizo (low sodium, sliced)
• 2 tsp Smoked paprika
• 0.5 tsp Ground black pepper
• 2 tbsp Extra virgin olive oil
• 3 Garlic cloves (minced)
• 1 medium Yellow onion (finely chopped)
• 1 medium Red bell pepper (diced)
• 1 medium Carrot (sliced into thin rounds)
• 2 tbsp Tomato paste (unsalted)
• 400 g Crushed tomatoes (unsalted)
• 1 Bay leaf
• 500 ml Low sodium chicken or vegetable broth
• 2 tbsp Parsley (fresh, chopped, for garnish)
• 100 ml White wine (optional, unsalted)

Directions

Step 1

Rinse the beef tripe thoroughly under running water and pat it dry. If not pre-cooked, boil the tripe in a pot of water with no added salt for about 45 minutes or until tender. Drain and set aside.

Step 2

In a large pot or deep skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are soft and aromatic, about 5 minutes.

Step 3

Add the carrot slices and cook for an additional 2-3 minutes.

Step 4

Stir in the unsalted tomato paste and smoked paprika. Cook for 1-2 minutes until the tomato paste darkens slightly.

Step 5

Pour in the white wine (if using) and let it simmer for 2-3 minutes to allow the alcohol to evaporate.

Step 6

Add the crushed tomatoes, low sodium chicken or vegetable broth, and bay leaf. Stir to combine.

Step 7

Introduce the cooked tripe, chickpeas, and sliced low sodium chorizo to the pot. Mix everything well to ensure the flavors meld.

Step 8

Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 60-75 minutes, stirring occasionally.

Step 9

Taste and season with ground black pepper to your liking. Avoid adding salt to keep the recipe low sodium.

Step 10

Once the stew has thickened and the flavors are well-developed, remove from heat and discard the bay leaf.

Step 11

Serve hot, garnished with freshly chopped parsley. Pair with crusty bread (unsalted) if desired.

Nutrition Facts

Serving size	(2204.7g)

Amount per serving	% Daily Value*
Calories	1754.5

Total Fat 86.7g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat g
Cholesterol 779.3mg	0%
Sodium 1380.3mg	0%
Total Carbohydrate 119.9g	0%
Dietary Fiber 30.8g	0%
Total Sugars 40.9g
Protein 110.8g	0%

Vitamin D 0IU	0%
Calcium 364.4mg	0%
Iron 22.1mg	0%
Potassium 3192.9mg	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: 45.8%

Protein: 26.0%

Carbs: 28.2%