Ingredients with Measurements:
- 1 lb. tripe, cleaned and sliced
- 1/2 lb. pork belly, sliced
- 1/2 lb. chorizo, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 2 cups beef broth
- 2 tbsp. tomato paste
- 1 tsp. smoked paprika
- 1 tsp. dried oregano
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add pork belly and chorizo and cook until browned, about 5 minutes.
3. Add onion, garlic, red and green bell peppers, and cook until vegetables are tender, about 5 minutes.
4. Add tripe and cook for another 5 minutes.
5. Add chickpeas, diced tomatoes, beef broth, tomato paste, smoked paprika, dried oregano, salt, and pepper. Stir to combine.
6. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until tripe is tender.
7. Stir in chopped parsley and cook for another 5 minutes.
8. Serve hot with crusty bread or rice.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 480
Fat: 32g
Carbohydrates: 22g
Protein: 28g
Sodium: 1100mg
Fiber: 6g
Substitutions for ingredients:
- Beef or chicken broth can be used instead of beef broth.
- Spanish chorizo can be substituted with Mexican chorizo or Italian sausage.
- Fresh parsley can be substituted with cilantro or basil.
Variations:
- Add potatoes or carrots for a heartier meal.
- Use canned or fresh white beans instead of chickpeas.
- Add a splash of sherry or red wine for a richer flavor.
Tips and tricks:
- Soak tripe in vinegar or lemon juice before cooking to remove any unpleasant odor.
- Use a pressure cooker to reduce cooking time.
- Callos tastes better the next day, so make it ahead of time and reheat before serving.
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 individual bowls and garnish with fresh parsley.
Garnishes:
Fresh parsley, chopped onions, or grated cheese.
Pairings:
Red wine, crusty bread, or rice.
Suggested side dishes:
Green salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the tripe is tough, cook it longer until it becomes tender.
- If the callos is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Always wash your hands and utensils before and after handling raw meat.
- Cook the callos to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Callos is a traditional Spanish dish that originated in Madrid. It is a stew made with tripe, chorizo, and other meats, and is typically served with bread or rice.
Flavor profiles:
Savory, smoky, and slightly spicy.
Serving suggestions:
Serve hot with crusty bread or rice.
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Region: Spanish