Callos is a traditional dish in Spanish cuisine, particularly popular in regions like Madrid and Valencia. It is made primarily from beef tripe, which is the stomach lining of cattle. The dish is often slow-cooked with various ingredients, including chickpeas, tomatoes, and spices, resulting in a hearty and flavorful meal. In addition to its rich taste, callos is known for its cultural significance, often served during festive occasions or family gatherings. The preparation can vary by region, with some recipes incorporating chorizo or blood sausage for added depth. Overall, callos is a beloved comfort food in many Spanish households.