On a recent trip to Madrid, I went to dinner with a couple friends at Alimentacion Quiroga, a traditional Spanish restaurant. On the menu was Callos a la Madrileña, a tripe stew that also includes chorizo, morcilla (blood sausage), chunks of pig feet, and fried jamón. It’s a simple dish, with only onions, garlic, and paprika providing non-porcine flavor…
