Callos a la Madrileña or Madrid-style tripe is a Spanish dish that consists of tripe, ham, chorizo, and morcilla (blood sausage) cooked in a broth with onions, tomato sauce, garlic, and paprika. Bay leaves, parsley, and saffron are added for extra flavor, while optional ingredients include breadcrumbs, white vinegar, and garbanzo beans.

The dish is cooked slowly at medium to low heat until the broth develops a thick consistency. This typical Madrid dish is believed to date back to the 19th century. Before the 19th century, the dish was served in taverns, but then a luxury restaurant Lhardy included it in its menu and it became widely popular.

Nowadays, this stew is traditionally served in earthenware bowls accompanied by rustic bread on the side.