Callos Stew Recipe

Callos is a stew, contains of beef tripe (tuwalya) and/or chickpeas (garbanzos), chorizo and bell peppers. Another simple recipe of Callos is boiling the tripe until tender, slicing it into strips and cooking it in pork and beans with bell peppers. A common dish across Spain, and considered traditional to Madrid

Callos Ingredient

    1 Whole pata, front leg
    1 kg of goto or tuwalya (tripe)
    1/4 kg ham, slice
    3-4 pcs chorizo de bilbao, slice
    2-3 tbsp patis
    1 cup olive oil
    3-4 minced garlic
    1 big red onion, minced
    salt
    1/2 tbsp peppercorn
    3 pcs bayleaf
    3/4 box cheddar cheese, grated
    2 cups, boiled garbansos
    1 cup pimiento, slice
    1 can reno liver spread
    1 can Phillips vienna sausage, slice
    1 cup tomato sauce
    1/2 cup green olives

Callos Recipe Procedure of Cooking

    In a pressure cooker with 1 litre of water, bring to boil pata and goto (tripe) until it tender.
    Cut into serving pcs when pata and tripes are tender, keep broth for future use.
    In a separate pan, sautee garlic, onion and add tender pata and tripes.
    Pour in patis and simmer for few minute
    Add tomato sauce, chinese ham, choriso de bilbao, bayleaf, peppercorn, vienna sausage, simmer for 2-3 minute then
    Pour in 2- 3 cups f broth stock
    Add cheese, pimiento,garbansos, olives.
    Let it boil to tenderize olives and garbansos
    Add liver spread and let it boil until sauce thickens