Callos a la Madrileña is a traditional Madrid dish that consists of tripe (cow stomach) cooked with chorizo, morcilla (blood sausage), and various spices. The dish is slow-cooked for several hours, allowing the flavors to meld together and create a rich and hearty stew. Callos a la Madrileña is often served as a main course and is a favorite among locals who appreciate its unique taste and texture.
