Few dishes are as quintessentially Madrid as callos (tripe stew). They were born humble, in the castizo taverns and inns near markets like San Miguel or La Cebada, back when nothing was wasted and beef tripe became a stew that could warm any winter.
From the tavern to everyone's table
Tripe recipes have existed in Spain since the 16th century, but it was in the taverns that the dish found its Madrid form: slow-cooked with trotter and snout, chorizo, ham and blood sausage, bound in a thick paprika sauce with a hint of chilli. In the 19th century it even reached fine dining, but its soul is still that of the tavern pot.
Our callos
At La Bola we prepare them as tradition and time demand: unhurried, with quality produce and that sauce that clings to your lips. They're one of those dishes that explain why Madrid cooking is so beloved.
You'll find them on our à la carte menu. To try them, book your table.