They’re good year-round, but in winter this hot and hearty dish hits the spot like no other. Madrid-style tripe is a true treat for the senses—if you’re into stew-style dishes. We prepare it using the traditional recipe: with everything, and of course with chorizo and blood sausage.

It’s one of those ancestral, traditional dishes that used to help—and still helps—fight the cold Madrid winters.

It’s funny how foreigners visiting our century-old tavern, who know “a little” Spanish, ask if tripe comes from cow or pig feet ;-). It’s natural—our language is rich in expressions, and not every country is used to cooking beef or pork stomach. When we explain it, we see three reactions: “you eat that?”, or “I can’t believe that’s food,” and also those who stare licking their lips—“I won’t try it, but it looks like I would!”

Those who dare to try it always come back for more. Traditional cuisine, long replaced by trendier styles, is once again in full bloom. What can we say? A Sunday at noon, a cold beer or wine and a tapa of tripe is a treat for the body, a boost for the soul, and a great way to celebrate a holiday the healthy way.

So you know—if you don’t know what to do this Sunday, come stroll through the most traditional Madrid and sit on our terrace to try our delicious Madrid-style tripe! We’re waiting for you!