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Basque-Style Beef Tripe in Choricero Pepper Sauce

Name: Basque-Style Beef Tripe in Choricero Pepper Sauce
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4 servings
Cuisine: Basque, Spanish
Ingredients: 1 pounds (500 g) cleaned beef tripe; 1 medium yellow onion, peeled; 1 leek, thoroughly rinsed; 1 sprig fresh flat-leaf parsley; 1 medium carrot, peeled; 2 medium red onions, roughly chopped; 3 garlic cloves, finely chopped; 2 slices rustic white bread, crusts included and crumbled; 5 dried choricero peppers; US alternative: jarred choricero pepper paste or mild dried ancho chiles; 5 ounces (100 g) Serrano ham, diced; US alternative: prosciutto; 8 ounces (50 g) semi-cured Spanish chorizo, diced; US alternative: firm Spanish-style chorizo, not raw Mexican chorizo; Extra-virgin olive oil, as needed; Water, as needed; Fine salt, to taste

Tender beef tripe simmered with Serrano ham and chorizo in a rich, smooth sauce made with onions and choricero peppers.

Prep30 min

Cook3 hr

Total3 hr 30 min

Serves4 servings

Jump to Recipe

Callos a la vizcaína is a hearty Basque preparation in which tender beef tripe is coated in a deeply flavored sauce of onions, bread, garlic, and sweet choricero peppers.

Small pieces of Serrano ham and Spanish chorizo bring smoky, savory richness to a traditional stew that tastes even better after resting overnight.

Why You’ll Love This Recipe

Long, gentle simmering transforms beef tripe into tender, satisfying pieces.
Choricero peppers give the sauce a distinctive sweet and earthy Basque flavor.
Serrano ham and chorizo add richness and a subtle smoky character.
The bread naturally thickens the sauce without making it heavy or floury.
It is an excellent make-ahead dish because the flavors improve after a night in the refrigerator.

Ingredient Notes

Beef tripe

Cleaned honeycomb tripe is ideal because its textured surface holds the thick sauce particularly well. Simmer it until completely tender before combining it with the other ingredients.

Choricero peppers

These mild dried Spanish peppers provide color, sweetness, and depth rather than intense heat. Jarred choricero pepper flesh is a convenient substitute.

Spanish chorizo

Use a semi-cured or firm Spanish-style chorizo. Fresh Mexican chorizo is not a direct substitute because its texture and seasoning are substantially different.

Serrano ham

Serrano ham contributes saltiness and concentrated pork flavor. Prosciutto is the easiest widely available US alternative.

Rustic bread

The crumbled bread cooks into the sauce and helps create its traditionally thick, velvety consistency.

Expert Tips

Keep the tripe at a gentle simmer rather than a vigorous boil so it becomes tender without breaking apart.
Boiling the soaked choricero peppers in three changes of water helps remove bitterness from their skins.
Add salt cautiously because the Serrano ham and chorizo will season the stew as it simmers.
Pass the sauce through a food mill for a traditional texture or use a blender for an especially smooth result.
Prepare the stew one day ahead whenever possible, then reheat it slowly so the sauce does not stick to the bottom of the pot.

Serving Suggestions

Serve the callos piping hot with plenty of crusty bread for soaking up the choricero pepper sauce and a simple green salad on the side.

Storage and Reheating

Allow the stew to cool before transferring it to a covered container. Refrigerate for up to 3 days and reheat gently in a saucepan, stirring frequently and adding a splash of water if the sauce has thickened. The cooked stew may also be frozen for up to 2 months, although the tripe can become slightly softer after thawing.

Frequently Asked Questions

What type of tripe should I use?

Cleaned honeycomb beef tripe is recommended because it becomes tender during simmering and its textured surface captures the thick sauce.

Can I use pre-cooked beef tripe?

Yes. Pre-cooked tripe greatly reduces the preparation time. Rinse it, cut it into bite-size pieces, and simmer it in the finished sauce until tender and flavorful.

What can replace choricero peppers in the United States?

Jarred choricero pepper paste is the closest substitute. Mild dried ancho chiles may be used when necessary, but they will give the sauce a slightly different flavor.

Why are callos better the next day?

Resting allows the tripe, cured meats, and choricero pepper sauce to exchange flavors while the natural gelatin gives the sauce a richer consistency.

CuisineBasque, Spanish CourseMain Course Yield4 servings NutritionApprox. 430 calories per serving

Ingredients

1 pounds (500 g) cleaned beef tripe
1 medium yellow onion, peeled
1 leek, thoroughly rinsed
1 sprig fresh flat-leaf parsley
1 medium carrot, peeled
2 medium red onions, roughly chopped
3 garlic cloves, finely chopped
2 slices rustic white bread, crusts included and crumbled
5 dried choricero peppers; US alternative: jarred choricero pepper paste or mild dried ancho chiles
5 ounces (100 g) Serrano ham, diced; US alternative: prosciutto
8 ounces (50 g) semi-cured Spanish chorizo, diced; US alternative: firm Spanish-style chorizo, not raw Mexican chorizo
Extra-virgin olive oil, as needed
Water, as needed
Fine salt, to taste

Instructions

Rinse the beef tripe thoroughly under cold running water and trim away any unwanted fat or tough edges.
Place the tripe in a large pot with the yellow onion, leek, carrot, parsley, and enough lightly salted water to cover everything generously.
Bring the water to a boil, reduce the heat, and simmer gently until the tripe is tender, about 2 to 3 hours depending on its thickness. Add more hot water if needed to keep the tripe covered.
Drain the cooked tripe and discard the onion, leek, carrot, and parsley, which are used only to flavor the cooking liquid. Allow the tripe to cool slightly, then cut it into bite-size pieces.
While the tripe cooks, place the dried choricero peppers in a bowl, cover them with warm water, and soak for 1 hour.
Drain the peppers and place them in a small saucepan with enough fresh water to cover. Bring to a boil for 1 minute, discard the water, and repeat this process twice more to reduce any bitterness.
Open the softened peppers and remove the stems and seeds. Scrape the flesh from the skins with the back of a spoon and reserve it.
Coat the bottom of a wide casserole or Dutch oven with a small amount of extra-virgin olive oil. Add the chopped red onions and cook over medium-low heat until soft and translucent.
Add the chopped garlic and crumbled bread. Continue cooking until the garlic is fragrant and the bread is lightly golden.
Stir in the reserved choricero pepper flesh and cook for 1 to 2 minutes.
Pour in approximately 2 cups (475 ml) of water and season lightly with salt. Bring the mixture to a gentle simmer.
Cook the sauce over medium-low heat for about 40 minutes, stirring occasionally and adding a little more water if it becomes too thick.
Pass the sauce through a food mill or blend it until smooth, then return it to the casserole.
Add the cooked, chopped tripe to the sauce and stir until evenly coated.
In a separate skillet, sauté the diced Serrano ham and chorizo briefly until fragrant and lightly browned. Drain away any excess rendered fat.
Add the ham and chorizo to the tripe and sauce. Stir well and simmer everything together for approximately 20 minutes.
Taste and adjust the salt carefully, remembering that both the ham and chorizo are naturally salty.
Serve the callos very hot, or cool and refrigerate them overnight before reheating gently the next day for a deeper, more developed flavor.

Notes

Many US supermarkets sell cleaned honeycomb beef tripe. It is the most practical choice for this recipe.

Choricero peppers may require a Spanish specialty store. Jarred choricero pepper flesh is the closest convenient substitute and can be used without soaking or boiling.

If using dried ancho chiles as a US alternative, choose mild ones and use only enough flesh to provide a sweet pepper flavor without making the sauce taste strongly of Mexican chile.

Use a firm Spanish-style chorizo rather than fresh Mexican chorizo, which has a different seasoning profile and releases considerably more fat.

Pre-cooked beef tripe can be used to reduce the cooking time by approximately 2 hours. Rinse it before adding it to the finished sauce.

The calorie estimate assumes that approximately 2 tablespoons of olive oil are retained in the finished dish.