Menudo is Seville's tripe stew with chickpeas and chorizo, eaten as a tapa with bread; Las Teresas lists it as menudo and Casa Cuesta as beef tripe.

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.

Where to eat Menudo (Callos a la Sevillana) in Seville

2 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.

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Make it at home

Serves 64 hr 30 minIntermediate

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

  1. Scrub the tripe under cold running water; rinse thoroughly.
  2. 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.
  3. 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.
  4. 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.
  5. In a clean pot, heat olive oil over medium heat. Sweat onion 5 minutes; add garlic 1 minute more.
  6. Add chorizo chunks; cook 3 minutes to release the paprika oil.
  7. Stir in tomatoes, both pimentons, salt and the remaining bay leaf. Simmer 10 minutes.
  8. Add tripe, shredded hock meat, morcilla and chickpeas. Pour in reserved broth to cover.
  9. Simmer covered 45 minutes more, stirring occasionally. Taste and correct seasoning.
  10. Serve hot in clay bowls with crusty bread.

Editor tip. 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.

Common allergens: Gluten.