Callos is a stew common across Spain, and is considered traditional to Madrid. In Madrid, it is referred to as callos a la Madrileña.It contains beef tripe (tuwalya) and/or chickpeas (garbanzos), blood sausage and bell peppers. Chorizo sausage may also be used. Another simple recipe of Callos is boiling the tripe until tender, slicing it into strips and cooking it in pork and beans with bell peppers.