Callos (Tripe and Sausage with Chickpeas) is a savory stew of ox tripe and leg that is flavored with spicy chorizo de bilbao and traditionally served with olives.
Chorizo de bilbao is a major factor for this recipe. Chorizo de bilbao is a spicy sausage packed in paprika flavored lard.
Callos Recipe Ingredients:
* 1 k. of ox tripe
* 1 k. of ox leg
* 1 pc. of chorizo de bilbao
* 1 whole garlic
* 1 whole onion
* 5 pcs. of peppercorn
* 1 bay leaf
* 1 whole garlic, minced
* 2 onions, diced
* 2 tomatoes, diced
* 1 carrot
* 1 c. of cooked chicken peas (garbanzos), peeled
* 3/4 c. of frozen sweet peas
* 3-4 potatoes
* 2 bell peppers
* 1/2 c. of tomato paste
* 2 pcs. of chili pepper
* 3 tbsp. of olive oil
* 2 c. of beef stock
* salt
* freshly cracked black pepper
* 1/2 tsp. of finely chopped fresh basil
* 1/2 tsp. of finely chopped fresh rosemary
* 12 pcs. of pitted olives (optional)
Callos Cooking Procedure :
1). Wash the ox tripe and leg. Remove all visible fat from tripe; scrape leg with a sharp knife.
2). Place them in a large casserole and cover with water. Add whole garlic, onion, peppercorns and bay leaf. Bring to a boil; remove scum as it rises. Cover and simmer until tender (4 to 6 hours, depending on the age of the ox). Alternatively, use a pressure cooker. Cook the meat for about 2 hours counting from the time the valve starts to whistle.
3). Transfer the cooked meat to a plate and cool. Strain the stock. Measure 2 cups; reserve remainder for later use. Cut the tripe and leg meat into 1/2″ x 2″ strips.
4). Peel the potatoes and carrots. Cut into 3/4″ x 3/4″ cubes. Cut the chorizo de bilbao into very thin round slices.
5). Heat the olive oil in a large saucepan or casserole. Over medium-high heat, saute the garlic, chili peppers and onions until fragrant, about 45 seconds.
6). Add bell peppers and tomatoes and cook for another 45 seconds. Add chorizo de bilbao slices and cook until they start rendering color. Increase heat to high and add the tripe and leg strips. Cook, stirring, for about 2 minutes.
7). Add the tomato paste, beef broth, carrots, chick peas and potatoes. Season with salt and pepper. Bring to a boil, cover and simmer for 20 minutes. Uncover the stew and add the sweet peas, basil and rosemary. Cover and simmer for another 3 minutes.
Serve hot with pitted olives on the side. Alternatively, add the olives to the stew at the same time as the sweet peas. Enjoy.
* 1 k. of ox tripe
* 1 k. of ox leg
* 1 pc. of chorizo de bilbao
* 1 whole garlic
* 1 whole onion
* 5 pcs. of peppercorn
* 1 bay leaf
* 1 whole garlic, minced
* 2 onions, diced
* 2 tomatoes, diced
* 1 carrot
* 1 c. of cooked chicken peas (garbanzos), peeled
* 3/4 c. of frozen sweet peas
* 3-4 potatoes
* 2 bell peppers
* 1/2 c. of tomato paste
* 2 pcs. of chili pepper
* 3 tbsp. of olive oil
* 2 c. of beef stock
* salt
* freshly cracked black pepper
* 1/2 tsp. of finely chopped fresh basil
* 1/2 tsp. of finely chopped fresh rosemary
* 12 pcs. of pitted olives (optional)
Callos Cooking Procedure :
1). Wash the ox tripe and leg. Remove all visible fat from tripe; scrape leg with a sharp knife.
2). Place them in a large casserole and cover with water. Add whole garlic, onion, peppercorns and bay leaf. Bring to a boil; remove scum as it rises. Cover and simmer until tender (4 to 6 hours, depending on the age of the ox). Alternatively, use a pressure cooker. Cook the meat for about 2 hours counting from the time the valve starts to whistle.
3). Transfer the cooked meat to a plate and cool. Strain the stock. Measure 2 cups; reserve remainder for later use. Cut the tripe and leg meat into 1/2″ x 2″ strips.
4). Peel the potatoes and carrots. Cut into 3/4″ x 3/4″ cubes. Cut the chorizo de bilbao into very thin round slices.
5). Heat the olive oil in a large saucepan or casserole. Over medium-high heat, saute the garlic, chili peppers and onions until fragrant, about 45 seconds.
6). Add bell peppers and tomatoes and cook for another 45 seconds. Add chorizo de bilbao slices and cook until they start rendering color. Increase heat to high and add the tripe and leg strips. Cook, stirring, for about 2 minutes.
7). Add the tomato paste, beef broth, carrots, chick peas and potatoes. Season with salt and pepper. Bring to a boil, cover and simmer for 20 minutes. Uncover the stew and add the sweet peas, basil and rosemary. Cover and simmer for another 3 minutes.
Serve hot with pitted olives on the side. Alternatively, add the olives to the stew at the same time as the sweet peas. Enjoy.
