Menudo is the Sevillian tripe-and-chickpea stew, a slow-cooked offal headliner with chorizo, morcilla, jamon hock and a smoked-paprika tomato base, served bubbling in a clay pot.

Menudo (called callos elsewhere in Spain) is the working-day Sevillian winter stew, descended from the medieval matanza-pig butchery cuisine when nothing was wasted. The dish runs through the cold months from November to March, with Casa Cuesta in Triana cooking the canonical version at the foot of the Triana bridge. The Sevillian version is heavier on chickpeas than the Madrid callos a la madrilena; the smoked paprika is the regional distinction.

4 editor picks for Menudo (Callos a la Sevillana) in Seville, ranked by editorial score. All Seville signature dishes · Menudo (Callos a la Sevillana) across every city.

Learn to cook it, or eat it with a guide

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Taste Menudo (Callos a la Sevillana) with a local in Seville

Seville: Morning Market & Tapas Tour

This dishGuided tour3 hours5.0 from 13 reviewsfrom €64

Our Morning Food Tour is the perfect experience for those who wish to discover local food just like a local. The visit includes sweets, coffee, street food, market vis...

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