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Beef tripe, callos in Spanish is a very traditional dish in Madrid and has been served in taverns and family dining tables for centuries. Beef tripe, callos in Spanish is a very traditional dish in Madrid and has been served in taverns and family dining tables for centuries.
Tripe is a tough meat, so it needs to be cooked low and slow to tenderize it. (Some wags say boil it for ever, then give it to the dogs.) If you are cooking with green tripe, it needs to be soaked in water for several hours first, and then cooked for a very long time.