Gallinejas
Lamb's small intestines fried in their own fat until crisp — with entresijos, the deepest cut of castizo Madrid, kept alive by a handful of specialist fry houses.
Gallinejas are lamb's small intestines, cleaned, cut and fried in their own rendered fat until they crisp into golden, savoury curls; entresijos — the mesentery — usually share the plate. This is Madrid eating at its most castizo: a working-class specialty sold from dedicated freidurías, eaten with bread and often nothing else, historically tied to the San Isidro festivities. Only a handful of specialist houses keep the tradition, which is precisely what makes seeking them out worth it.
How it's served
Straight from the fryer, hot and crisp, with bread and sometimes fried potatoes. Found at specialist gallinejerías rather than general tabernas, and at San Isidro season street stalls.
Regional variation
This is a Madrid tradition with little life outside the city. The neighbouring cousin is the zarajo of Cuenca — lamb intestines wound on a vine shoot and grilled rather than deep-fried.
- Origin
- Madrid, Spain
Frequently asked
What are gallinejas and entresijos?
Both are lamb offal fried crisp in its own fat: gallinejas are the small intestines, entresijos the mesentery (the tissue that holds them). They're a traditional working-class Madrid specialty sold at dedicated fry houses.
What do gallinejas taste like?
Crisp, golden and deeply savoury — closer to top-tier pork scratchings or chicharrón than to anything challenging, if they're fried right. The classic accompaniment is just bread and a cold drink.
Related terms
- ZarajosMarinated lamb intestines wound around a vine shoot and grilled — Cuenca's rustic delicacy, a fixture on the counters of Madrid's old tabernas.
- Oreja a la planchaPig's ear griddled until the edges crisp and the cartilage turns tender-chewy, hit with garlic, parsley and pimentón — a defining Madrid bar tapa.
- Callos a la madrileñaMadrid's slow-cooked tripe stew — beef tripe simmered until silky with chorizo, morcilla and pimentón, the city's definitive cold-weather taberna dish.
- TorreznosThick strips of cured pork belly fried until the skin puffs into glass-crisp crackling over juicy meat — Soria's pride and a Madrid bar-counter obsession.