Callos Recipe

Tripe, Pork and Sausage with Chickpeas in Gravy

Callos

Beef tripe or stomach is a delicacy in many countries and is available from butcher shops or Asian food stores. If you cannot get it, simply increase the amount of pork used or add some other meat instead.

• 2 lbs (1 kg) beef tripe, rinsed
• 1 lb (500 g) boneless pork leg, cubed
• 2 in (5 cm ) fresh ginger, sliced
• 3 cups (750 ml) water mixed with
• 3 tablespoons salt
• 5 strips bacon
• 2 potatoes, peeled and cut into thick slices
• 3 chorizos de Bilbao or other spicy sausage like pepperoni, sliced into rounds
• 1 cup (7 oz/200 g) cooked or canned chickpeas
• One 8-oz (250-g) can puréed tomato
• 2 cups (500 ml) water
• Salt and black pepper, to taste
• 3 tablespoons diced pimento or bell pepper
• 1 cup (250 ml) tomato ketchup
• 1 green or red bell pepper, deseeded and cut into strips

1 Boil the tripe, pork and ginger in the salted water until tender, about 40–45 minutes (use a pressure cooker to save time). Drain and rinse the tripe, and cut it into 1-in (21/2-cm) squares. Drain the pork, allow it to cool and cut away the fat from the meat. Set aside and discard the fat.

2 In a large skillet, fry the bacon and allow the fat to render, then remove the bacon strips and drain on paper towels. In the same skillet, fry the potatoes, chorizos or pepperoni and chickpeas in the bacon fat.

3 Add the tomato purée, fried bacon, cooked tripe and pork, and the water. Stir and simmer, covered, over low heat for 20 minutes. Season with salt and pepper.

4 Add the pimento, tomato ketchup and bell pepper, and a little water if the mixture is too dry, and stir to blend the flavors. Serve hot with rice.

Serves 6–8
Preparation time: 30 mins
Cooking time: 1 hour