Recipe: Callos
My Dad’s super duper favorite!
OX tripe usually requires long, slow cooking, and that is the secret of extremely tasty, thick, and tender callos.
This quintessential Spanish dish uses a combination of ox tripe and ox feet, boiled together in water for two hours or more to ensure a delicate, easily chewed meat.
The gentle cooking also makes for a thick, sticky broth, which actually keeps very well for days in the refrigerator.
It is important to rinse the tripe well. Place in a rather large kettle and add cold water to cover. Bring to a boil, then drain immediately. Cut the tripe into pieces and return to the empty kettle.
1 medium-sized ox pata (about 1 ? kilos)
1 kilo tripe (packaged: cleaned and precooked)
? cup ham
2 chorizo de Bilbao
? cup olive oil
1 medium-sized onion,chopped
? cup tomato sauce
1 cup garbanzos
2 cups broth
3 tablespoons sherry
? bay leaf
salt
1 teaspoon crushed peppercorns
1 teaspoon vet-sin (monosodium glutamate)
1 cup pimento
1 cup green olives
2 tablespoons flour
? cup water
1. Boil the ox pata and discard water. Boil again together with tripe until tender. Save broth.
2. Cut pata, tripe, ham and chorizo into 1 inch pieces. Set aside.
3. Heat olive oil in a pan. Add onion and cook until soft, then add tomato sauce and bring to a boil.
4. Add the ham, tripe, ox pata, chorizo and garbanzos.
5. When boiling, add the broth, sherry, and bay leaf.
6. Season with salt, peppercorns and vet-sin.
7. Add the pimento and the olives.
8. Thicken sauce with a little flour dissolved in small amount of water.
