Ingredients with Measurements:
- 1 lb tripe, cleaned and sliced
- 1 lb ox feet, cleaned and sliced
- 1 lb chickpeas, soaked overnight
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 1 bay leaf
- 1 cup tomato sauce
- 4 cups beef broth
- 1 lb spinach, washed and chopped
- Salt and pepper to taste
- Olive oil for cooking
Special Equipment Needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-Step Instructions:
1. In a large pot, heat olive oil over medium-high heat. Add onion, garlic, and bell peppers. Cook until vegetables are soft and fragrant.
2. Add tripe, ox feet, paprika, cumin, oregano, and bay leaf. Cook for 5 minutes or until meat is browned.
3. Add tomato sauce and beef broth. Bring to a boil and then reduce heat to low. Cover and simmer for 2 hours or until meat is tender.
4. Add chickpeas and spinach. Cook for another 10 minutes or until chickpeas are tender and spinach is wilted.
5. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 10 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 35g
Protein: 25g
Sodium: 800mg
Fiber: 10g
Substitutions for ingredients:
- You can use canned chickpeas instead of soaking dried chickpeas overnight.
- You can use canned spinach instead of fresh spinach.
Variations:
- You can add chorizo or ham for extra flavor.
- You can add potatoes or carrots for a heartier dish.
Tips and Tricks:
- To clean tripe, soak it in water and vinegar for at least 30 minutes before rinsing and slicing.
- To make this dish spicier, add a chopped jalapeño or serrano pepper.
- This dish tastes even better the next day, so feel free to make it ahead of time.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over low heat until heated through.
Presentation Ideas:
Serve in a large bowl with crusty bread on the side.
Garnishes:
Garnish with chopped parsley or cilantro.
Pairings:
This dish pairs well with a full-bodied red wine like Tempranillo or Malbec.
Suggested Side Dishes:
Serve with crusty bread or rice.
Troubleshooting Advice:
- If the dish is too thick, add more beef broth or water.
- If the dish is too thin, let it simmer for a few more minutes to thicken.
Food Safety Advice:
- Make sure to clean and cook the tripe and ox feet thoroughly to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Callos is a traditional Spanish dish that originated in Madrid. It was originally made with beef tripe, ox feet, and chorizo.
Flavor Profiles:
This dish is savory and slightly spicy with a hint of sweetness from the bell peppers.
Serving Suggestions:
Serve hot with crusty bread or rice.
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Region: Spanish