Gourmet Madrid-style Tripe, Gancedo
The callos a la madrileña are a traditional Spanish dish, typically made with beef tripe, chorizo, blood sausage, and a rich tomato sauce with spices. Gancedo has launched a canned or prepared version of this dish, ready to consume, designed to enjoy the traditional flavor without the need to prepare it from scratch.
Ingredients
Beef tripe, feet, and snout (50%), water, chorizo (3.5%) (lean meat, pork belly, paprika, salt, spices, garlic, sugar, and natural pork casing), blood sausage (1.7%) (lean meat, pork belly, pig's blood, paprika, salt, and spices), fried tomato (tomato, corn starch, sunflower oil, sugar, salt, acidifier: citric acid, garlic, and onion), salt, paprika, corn starch, pork gelatin, onion, garlic, bay leaf, spices, and natural flavor.
Allergens: gluten-free, lactose-free, contains no allergens.
Nutritional Information (100g):

• Energy value (471kJ/112kcal),
• Fat (5.0g)
• of which saturates (1.88g),
• Carbohydrates (0.5g)
• of which sugars (<0.5g),
• Protein (16.3g),
• Salt (1.16g).

Gancedo follows the strictest Food Safety controls in the production of its products.
Sustainability is a very important attribute for them, which is why their production is respectful and efficient.
Producer: Gancedo, Collado Villalba (Madrid)
Pairing: At Made in Spain Gourmet, the callos a la madrileña are a hearty, flavorful dish with a rich mix of textures, making it ideal to pair with a wine that complements its intensity without overshadowing it. It pairs well with red wines made from the Tempranillo, Garnacha, or Mencía grape varieties. It is also great with white Riojas (Chardonnay) and with beer, which is indeed the authentic Madrid way.
Preparation Method: Microwaveable dish, heat for 3-4 minutes, and ready to eat.
Pot: Heat gently over low heat for a few minutes, stirring occasionally.
Expiration: 6 months from the date of manufacture.
Keep refrigerated for preservation. Once opened, consume within the next 48 hours.
Gancedo specializes in offal. What is offal?
Offal refers to edible products derived from the internal organs and other parts of animals, such as liver, kidneys, heart, lungs, brains, intestines, among others. It is a type of food that is considered a delicacy in many cultures and has significant gastronomic value in some parts of the world.
In traditional cooking, especially in Spain and some Latin American countries, offal is used in typical dishes such as tripe, oxtail, or onion-liver. Although it is not as common in the daily diet of all households, it has an important tradition in various regional cuisines.
Offal encompasses all those parts of the animal that are not the common muscle meats but can be very tasty and nutritious if properly prepared. They are rich in proteins and vitamins.