Tripe is the most mainstream dish of the casquería. After cocido , it is a staple of Madrid’s gastronomy, prepared by grandmothers and served as a tapa in any neighborhood bar. Now it is less popular and as with many things related to the capital’s culture, it seems diluted and very influenced by foreign recipes. But to distinguish callos a la madrileña you have to know what it does and does not contain: the leg, the snout and the chorizo are part of the stew, but the chickpeas and the bell pepper are not.
Montia
To understand how Montia’s tripe is prepared and served, it is almost better to see it on video or live, because it is an experience from its preparation to its presentation. First they make a meatball that, in addition to the tripe, has leg and snout, soak it in their sauce and wrap it in the tripe to be cooked in a broth with paprika, rosemary and bay leaf.
To serve it, once at the table, they break the tripe in the small earthenware bowl in which it is served, which is filled with the liquid and the meatballs of gelatinous texture.
Price: €€€€€
Juan de Austria Street, 7 (San Lorenzo de El Escorial)
La Tasquita de Enfrente
The Gaona tripe is part of the essence of the history of La Tasquita de Enfrente. These callos a la madrileña take this nickname because they are a tribute to the father of Juanjo López, the owner of this unique restaurant, which he inherited along with this recipe. You may not find it on the menu, but if you order it they serve it off the menu. Its elaboration stands out among the rest of their proposals, which usually do not add many ingredients with mixtures, however, as suggestive as ear with brava sauce or cream of tupinambo with truffle.
Price: €€€€€
Calle de Ballesta, 6 (Downtown)
La Bola
La Bola is best known for its cocido (stew), which they also prepare over oak charcoal, but the callos (tripe) is another of the typical Madrid dishes that they excel at. They prepare them with the same recipe as when they started, in the 19th century, and they achieve the right texture and the right strength of the broth. It is the perfect restaurant to try everything there is to eat of the local gastronomy in the same meal.
Price: €€€€€
Calle de la Bola, 5 (Downtown)
Zalacaín
This haven for aristocrats, literati and artists, whose name refers to the novel Zalacaín, the Adventurer by Pío Baroja, maintains its reputation thanks to an impeccable overall staging in the dining room, kitchen and wine cellar. The first Spanish restaurant to obtain three Michelin stars continues to revisit some classic dishes, such as the tripe, which is prepared “a la Jorge Losa” -thatis, the chef’s way- with two days of cooking and 60 percent tripe, 20 percent leg and 20 percent snout.
Price: €€€€€
Calle de Álvarez de Baena, 4 (Castellana)
Casa Botín
Casa Botín is a safe bet -andvery traditional- if we want to get it right with a spoon dish. The restaurant, which boasts of being the oldest in the world, was founded in 1725 and since then its cuisine has not stopped working. Its tripe appears in the starters section of the menu, which also includes the suckling pig prepared in a wood-fired oven and garlic soup with egg and ham.
Price: €€€€€
Cuchilleros, 17 (downtown)
Restaurant Manolo
Manolo is a restaurant in Moncloa with traditional Asturian and Madrilenian food to go to when you don’t want to try your luck, just make sure you’re going to eat well. From the tortilla to the cocido, nothing fails, but their tripe has the consistency and flavor that takes you back to your grandmother’s kitchen – reference to the Disney movie, Ratatouille, included. It is one of those dishes that gives all the sense to that concept so fashionable: comfort food.
Price: €€€€€
Calle de la Princesa, 83 (Argüelles)
Taberna Delfín
Taberna Delfín is one of those culinary jewels that Usera offers, which, being away from the center, adjusts prices more and is not collapsed by tourists. The tripe prepared by Ming Heng Chen has caught the attention of renowned food critics such as Eric Vernacci, viral influencers such as Cocituber and national media such as El Español. In addition, they serve all kinds of fresh seafood, including French oysters, and some steamed dishes, more typical of China. A mix worthy of a visit.
Price: €€€€€
Calle de Eugenio Caxes, 12 (Usera)