Tripe Stew (Callos)

Traditional tripe stew with pieces of cured sausage in a thick, dark sauce, served in a clay pot with slices of toasted bread arranged around the rim.

Acebo Bar Restaurante - Castelldefels

The tapas dictionary

Callos

Callos is a traditional Spanish dish made from beef tripe, often cooked with chorizo and morcilla. It is typically served as a tapa or main course, with bread to soak up the sauce. Its origin is mainly associated with Castilian cuisine.

Embutido

Embutido refers to cured meat products, often pork, encased in a casing and seasoned. They are eaten as an appetizer or tapa, frequently accompanied by bread. The term encompasses a wide variety of Spanish cured meats, with diverse regional origins.