Callos
Callos is a hearty stew made of ox tripe, smoked sausage, beans, and bell peppers slow-cooked in tomato sauce and spices. Serve with steamed rice or crusty bread for a delicious and satisfying meal.
- Prep time
- 20 min
- Cook time
- 3 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound honeycomb tripe
- 1/4 cup vinegar
- 3 tablespoons rock salt
- water
- 2 pounds ox feet, cut into pieces
- 1 onion, peeled and quartered
- 4 cloves garlic, crushed
- 1 teaspoon peppercorns
- 2 bay leaves
- 3 strips bacon, chopped
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 pieces Thai chili peppers, stemmed and minced
- 5 ounces (about 2 pieces) Chorizo de Bilbao, cut in a bias into 1/4-inch thick pieces
- 1 tablespoon paprika
- 1 cup tomato sauce
- 3 cups beef broth, reserved from boiling tripe and ox feet
- 1 cup garbanzo beans, drained
- 1/2 red bell pepper, seeded, cored and cut into cubes
- 1/2 green bell pepper, seeded, cored and cut into cubes
- salt and pepper to taste
- 1/2 cup frozen green peas, thawed
Instructions
- 1
With a knife, cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe.
- 2
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.
- 3
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.
- 4
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.
- 5
When broth clears, add quartered onions, crushed garlic, peppercorns, and bay leaves.
- 6
Lower heat, cover, and cook for about 1 1/2 to 2 hours or until meat are tender but not falling apart.
- 7
In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth.
- 8
Allow the meat to cool to touch. Cut meat off ox bones and slice into 1-inch thick strips.
- 9
Cut tripe into 1-inch thick strips.
- 10
In a wide pot over medium heat, add bacon and cook, stirring occasionally.
- 11
When bacon begins to render fat, add chopped onions, minced garlic and chili peppers and cook until softened.
- 12
Add Chorizo de Bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color.
- 13
Add meat from ox bones and the beef tripe. Cook for about 1 to 2 minutes, stirring regularly.
- 14
Add paprika and cook for about 1 to 2 minutes, stirring occasionally.
- 15
Add tomato sauce and 3 cups of the reserved broth. Bring to a boil.
- 16
Lower heat, cover and cook until meat is fork-tender and liquid is slightly reduced.
- 17
Add garbanzo beans and cook until heated through.
- 18
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.
- 19
Season with salt and pepper to taste. Serve hot.