Tripe is the most mainstreamdish of the casquería. After the cooked is a basic of Madrid’s gastronomy that grandmothers used to prepare and any neighborhood bar would serve it as a tapa. Now it is less popular and as with many things related to the capital’s culture, it seems diluted and heavily influenced by foreign recipes. But to distinguish the callos a la madrileña you have to know what they do and what they don’t have: 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 watch 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 a leg and snout, they soak it in their sauce and wrap it in the tripe to cook it 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.
tasting menu: from 100€.
Calle Juan de Austria, 7 (San Lorenzo de El Escorial)
La Tasquita de Enfrente
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 them on the menu, but if you order them they are served off the menu. Its elaboration stands out among the rest of its proposals, which usually do not add many ingredients with mixtures as suggestive as ear with brava sauce or cream of Jerusalem artichoke with truffle
💸 Tasting menu: from 100€
Ballesta Street, 6 (Downtown)
The Ball
La Bola is best known for its cocido (stew), which is also prepared over oak charcoal, but the callos (tripe) is another of the typical Madrilenian dishes that they excel at. They prepare them with the same recipe as when they started, in the 19th century, and they achieve the mellow texture and the right strength of the broth. It is the perfect restaurant to try all there is to eat of the local gastronomy in the same meal.
💸 Callos: 20€
Calle de la Bola, 5 (Downtown)
Zalacaín
This refuge 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 achieve three Michelin stars continues to revisit some classic dishes, such as the tripe, which is prepared “a la Jorge Losa”, that is, the chef’s way, with two days of cooking and 60 percent tripe, 20 percent leg and 20 percent snout.
💸 Callos: 33,5€
Calle de Álvarez de Baena, 4 (Castellana)
Manolo Restaurant
Manolo is a restaurant of Moncloa 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 omelet to the stew, nothing fails, but their tripe has the consistency and flavor that takes you back to your grandmother’s kitchen, including a reference to the Disney movie Ratatouille. It is one of those dishes that gives all the sense to that fashionable concept: comfort food.
💸 Callos a la madrileña: 17€
83 Princesa Street, Argüelles (Argüelles)
Taberna Delfin
La Taberna Delfín is one of those culinary gems offered by Usera, which, being away from the center, adjusts prices more and is not collapsed by tourists. The tripe prepared by Ming Heng Chen has attracted 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 the occasional steamed dish, more typical of China. A mix worthy of a visit.
💸 Callos a la madrileña: 16€
Eugenio Caxes Street, 12 (Usera)