CALLOS - LOVE IT

One cannot get more than Callos in the Spanish culinary agenda. Equipped with the fine dining version at La Barraca, we were on the hunt for a rustic presentation which I believe is what the recipe calls for. On our way to El Rastro, the Sunday open market, we passed El Trebo which is essentially a local pub that serves local favorites .. and what better place is there for a spot of lunch.

Prominently displayed at the center of the bar is the black board sign 'Callos de la Casa' or 'House Tripe'.  Here is my rule of thumb ... anything with a house-special slapped on it is at least worth a look, if not a taste. It took me less than 2 seconds to place an order and we were treated to the best surprise. The taste reminded me of a French Cassoulet, but with super soft tripe and equally delicious tendons, in a stew enhanced by the fatty layers on an Iberico leg of ham, chunks of blood and paprika packed sausages, and cooked to perfection white beans. Even Dora who is ever so cautious with fat, any fat, was digging into the sauce with crusty bread. For E20 we had this clay dish of Callos, a plate of white sardines with olives, and 2 beers. A simple lunch prepared with complex and hugely satisfying flavors. Life does not get any better than this, does it?