History
Visita Sevilla describes Sevillian tripe as a stew of tripe with chickpeas and chorizo, often served as a tapa with bread and red wine. Las Teresas lists menudo under its stews, and Casa Cuesta lists a beef tripe stew named after the house among its stews and paellas. We found no page that dates the dish or ties it to a season, so we make no claim on either.
Book a food experience
Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.
Common allergens: Gluten
Make it at home
Ingredients
- 1kg beef tripe, cleaned
- 1 jamon hock (or 500g pork knuckle)
- 200g cooked chickpeas
- 200g cooking chorizo, in chunks
- 150g morcilla de Burgos
- 1 onion, finely chopped
- 4 garlic cloves, sliced
- 400g tinned tomatoes
- 2 bay leaves
- 2 teaspoons sweet pimenton
- 1 teaspoon hot pimenton
- 60ml extra virgin olive oil
- Sea salt
Method
- Scrub the tripe under cold running water; rinse thoroughly.
- Place tripe and jamon hock in a large pot, cover with water, bring to a boil. Boil 5 minutes; drain and rinse. This blanching removes the strongest aromas.
- Return tripe and hock to the pot with fresh water (3 litres) and 1 bay leaf. Simmer covered for 2.5 hours until tripe is tender.
- Remove tripe and hock from the broth; strain and reserve 1 litre of broth. Slice tripe into bite-sized strips; shred jamon meat off the bone.
- In a clean pot, heat olive oil over medium heat. Sweat onion 5 minutes; add garlic 1 minute more.
- Add chorizo chunks; cook 3 minutes to release the paprika oil.
- Stir in tomatoes, both pimentons, salt and the remaining bay leaf. Simmer 10 minutes.
- Add tripe, shredded hock meat, morcilla and chickpeas. Pour in reserved broth to cover.
- Simmer covered 45 minutes more, stirring occasionally. Taste and correct seasoning.
- Serve hot in clay bowls with crusty bread.
Tip from the editors. The triple-blanch of the tripe at the start is the key step; do not skip it. The dish improves the next day; cook a day ahead if you can.
Where to eat menudo (callos a la sevillana)
Menudo (Callos a la Sevillana) in Seville
Las Teresas ★ 4.5
Las Teresas, on Calle Santa Teresa in Seville, serves lomito ibérico de bellota and cinta lomo ibérico adobado, with opening hours from morning until late.
OrderThe lomito ibérico de bellota, or the cinta lomo ibérico adobado.
TipOpen Monday to Sunday from 10:00 to 1:00; the list includes morcón ibérico de bellota and punta de solomillo al whisky.
Casa Cuesta ★ 4.6
Casa Cuesta is a tapas bar at Calle Castilla 1, 41010 Sevilla, reached on +34 954 33 33 35.
More places near Las Teresas and Casa Cuesta
Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.
- Bodeguita Antonio Romero Spanish tapas, under 100 m away
- Maccheroni & Co. Italian, about 150 m away
- Petit Comite Mediterranean, about 150 m away
- Bodeguita Romero Spanish tapas, about 150 m away
- Casa Morales Tapas, about 200 m away
- Cinco Jotas Sevilla Spanish, about 200 m away
More cities are in research. Want menudo (callos a la sevillana) covered somewhere specific? Tell us where you want to eat.