Callos is a stew common across Spain, and is considered traditional to Madrid.

[1] It is also traditional dish in the Philippines, usually cooked during special occasions, with a slight variations in ingredients such as adding potatoes, and carrots in the stew.

In Madrid, it is referred to as callos a la madrileña.

[1][2] It contains beef tripe and chickpeas,[3] blood sausage[4] and peppers.

[3] Another simple recipe of callos is boiling the tripe until tender, slicing it into strips and cooking it in pork and beans with peppers.