Callos

CALLOS

This savory stew of ox tripe and shank cooked with chorizo de bilbao in spicy tomato sauce. Color and flavor from the chorizo de Bilbao, makes this recipe a lot different from other tomato-based stews.

Ingredients :

• 2 Lbs beef tripe
• 1 Beff foot
• 1 Lemon
• 1 Medium size onion
• 1 head garlic
• 2 Birds eye chilli
• 1 Red bell pepper
• 1 Green bell pepper
• 2 Pieces Chorizo de Bilbao
• 1 Can green Peas
• 1 Can chick peas
• 1 Cup black olives 
• 1 Can tomato paste
• 1 Cup tomato sauce
• Cooking oil
• Salt to taste

Directions:

• Wash tripe and  feet thoroughly and put in deep casserole.
• Add water and squeeze some lemon juice, boil until tender.
• Repeat the procedures until bad smell of the soup goes away.
• Heat oil in a frying-pan and Sauté garlic and onion.
• Add birds eye chilli, stir for a few minutes then add the red and green pepper.
• Add Spanish sausage and stir fry to infuse the flavor to the vegetables.
• Add the tender ox feet and tripe and Sauté for a few minutes.
• Add the stock (used to boil ox feet and tripe) and simmer for 10 minutes
• Pour in Tomato sauce, season with salt and add the tomato paste.
• Stir, then add black olives, chick peas, and green peas.
• Simmer for 5-10 minutes or just enough for the vegetables to heat through
• Transfer to a platter & garnish with peppers

Watch cooking video: