Callos


Ingredients
2 1/2 pounds tripe
lots of salt, to rub and clean tripe
1 cow's pata (leg), cut into serving pieces (optional)
8 chorizo de Bilbao
2 cups  chick peas (garbanzos), boiled
2 red bell peppers, sliced each lengthwise into eights
1 big onion, chopped
1 head garlic, minced
1 can tomato paste
2 cups beef stock
2 tablespoons paprika
2 bay leaves
1 tablespoons salt
1 teaspoon freshly ground pepper
3 tablespoons olive oil

Procedure
Wash tripe well and rub with  salt to remove grime. Rinse well.  Bring to a rapid  boil in a pot covered with 6 cups water.  Lower heat  and simmer for 45  minutes or until tender. Let cool. Discard water. Dice tripe. In a big pan, brown garlic in olive oil.  Add onions and cook until onion becomes transparent. Add chorizo de Bilbao, diced tripe, red pepper, chick peas or garbanzos, bay leaves, paprika, tomato sauce, salt,  and pepper. Add beef stock and cook until sauce becomes thick.

*Party Dish




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