Callos Recipes

CALLOS

Steps:

• With a knife, cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe.
• In a bowl, combine vinegar and rock salt. Add tripe and enough cold water to cover. Soak for about 1 hour. Drain and rinse well under cold running water.
• In a pot over medium heat, add beef tripe, ox feet and enough water to cover. Bring to a boil for about 10 to 15 minutes.
• When scum begins to rise, drain the meat in a colander and discard liquid. Rinse tripe and ox feet. Rinse pot. Place meat in the clean pot and add enough water to cover. Bring to a boil, skimming scum that floats on top.
• When broth clears, add quartered onions, crushed garlic, peppercorns, and bay leaves.
• Lower heat, cover, and cook for about 1 1/2 to 2 hours or until meat are tender but not falling apart.
• In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth.
• Allow the meat to cool to touch. Cut meat off ox bones and slice into 1-inch thick strips.
• Cut tripe into 1-inch thick strips.
• In a wide pot over medium heat, add bacon and cook, stirring occasionally.
• When bacon begins to render fat, add chopped onions, minced garlic and chili peppers and cook until softened.
• Add Chorizo de Bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color.
• Add meat from ox bones and the beef tripe. Cook for about 1 to 2 minutes, stirring regularly.
• Add paprika and cook for about 1 to 2 minutes, stirring occasionally.
• Add tomato sauce and 3 cups of the reserved broth. Bring to a boil. Lower heat, cover and cook until meat are fork-tender and liquid is slightly reduced.
• Add garbanzo beans and cook until heated through.
• Add bell peppers and green peas. Cook for about 1 to 2 minutes or until bell peppers are tender yet crisp and green peas are heated through.
• Season with salt and pepper to taste. Serve hot.