Gourmet Madrid-Style Tripe, Gancedo
Callos a la madrileña is a traditional Spanish dish, typically made with beef tripe, chorizo, blood sausage, and a rich spiced tomato sauce. Gancedo has launched a preserved, ready-to-eat version of this dish, designed so you can enjoy its traditional flavor without having to prepare it from scratch.
Ingredients
Beef tripe, trotter and snout (50%), water, chorizo (3.5%) (lean meat, pork belly, paprika, salt, spices, garlic, sugar and natural pork casing), blood sausage (1.7%) (lean meat, pork belly, pork blood, paprika, salt and spices), fried tomato sauce (tomato, corn starch, sunflower oil, sugar, salt, acidifier: citric acid, garlic and onion), salt, paprika, corn starch, pork gelatin, onion, garlic, bay leaf, spices and natural flavoring.
Allergens: gluten-free, lactose-free, contains no allergens.
Nutritional Information (100g):
- Energy value (471kJ/112kcal),
- Fat (5.0g)
- of which saturated (1.88g),
- Carbohydrates (0.5g)
- of which sugars (<0.5g),
- Protein (16.3g),
- Salt (1.16g).
Gancedo follows the strictest food safety controls in the preparation of its products.
Sustainability is a very important value for them, which is why production is respectful and efficient.
Producer: Gancedo, Collado Villalba (Madrid)
Pairing: At Made in Spain Gourmet, callos a la madrileña is a hearty, flavorful dish with a rich mix of textures, so it is ideal to pair it with a wine that complements its intensity without overshadowing it. It is excellent with red wines made from Tempranillo, Garnacha or MencÃa grapes. It also pairs beautifully with white Rioja wines (Chardonnay) and with beer—truly Madrid-style.
Preparation: Microwave-safe dish; heat for 3-4 min. and ready to eat.
Casserole: heat over low heat for a few minutes, stirring occasionally.
Best before: 6 months from the date of manufacture
Keep refrigerated for storage. Once opened, consume within the next 48h.
Gancedo are specialists in offal. What is offal?
Offal refers to edible products derived from the viscera and other internal parts of animals, such as the liver, kidneys, heart, lungs, brains, intestines, among others. It is a type of food considered a delicacy in many cultures and, in some parts of the world, has great gastronomic value.
In traditional cuisine, especially in Spain and some Latin American countries, offal is used in typical dishes such as tripe, oxtail or liver with onions. Although it is not so common in the daily diet of every household, it has an important tradition in many regional cuisines.
Offal includes all those parts of the animal that are not the usual muscle meats but which, when properly prepared, can be very tasty and nutritious. Rich in protein and vitamins.