Ingredients with Measurements:
- 1 lb. beef tripe, cleaned and sliced into small pieces
- 1/2 lb. beef shank, sliced into small pieces
- 1/2 lb. pork belly, sliced into small pieces
- 1 can (14 oz.) diced tomatoes
- 1 can (14 oz.) tomato sauce
- 1 can (14 oz.) garbanzo beans, drained and rinsed
- 1 can (14 oz.) artichoke hearts, drained and quartered
- 1 cup sliced mushrooms
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tbsp. olive oil
- 2 tbsp. paprika
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 cups beef broth
- 1/4 cup white wine
- 1 bay leaf
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the onions and garlic and sauté until the onions are translucent.
3. Add the beef tripe, beef shank, and pork belly and cook until browned.
4. Add the diced tomatoes, tomato sauce, garbanzo beans, artichoke hearts, mushrooms, red and green bell peppers, paprika, oregano, thyme, salt, and black pepper. Stir to combine.
5. Pour in the beef broth and white wine. Add the bay leaf.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, stirring occasionally.
7. Remove the bay leaf and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Beef tripe can be substituted with beef tongue or beef cheeks.
- Beef shank can be substituted with beef chuck or beef brisket.
- Pork belly can be substituted with bacon or pancetta.
- Garbanzo beans can be substituted with white beans or kidney beans.
- Artichoke hearts can be substituted with frozen artichoke hearts.
- Mushrooms can be substituted with any other type of mushroom.
Variations:
- Add chorizo or spicy sausage for a spicier version.
- Use chicken or turkey instead of beef and pork for a lighter version.
- Add potatoes or carrots for a heartier version.
Tips and tricks:
- Clean the tripe thoroughly before cooking to remove any impurities.
- Browning the meat before adding the other ingredients adds flavor to the dish.
- Simmer the callos over low heat for a longer period of time to allow the flavors to meld together.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the callos in a pot over low heat until heated through.
Presentation ideas:
Serve the callos in a large bowl or individual bowls.
Garnishes:
Garnish with fresh parsley or cilantro.
Pairings:
Serve with crusty bread or rice.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Grilled corn
Troubleshooting advice:
- If the callos is too thick, add more beef broth or water to thin it out.
- If the callos is too thin, simmer it over low heat for a longer period of time to thicken it.
Food safety advice:
- Make sure to cook the meat thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Callos is a traditional Spanish dish that originated in Madrid. It is typically made with beef tripe, chorizo, and morcilla (blood sausage).
Flavor profiles:
The callos has a rich and savory flavor with a slight tang from the tomatoes and artichokes.
Serving suggestions:
Serve the callos with a glass of red wine for a complete meal.
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Region: Spanish