Spanish > Callos

Callos with Green Olives and Red Peppers Recipe

Ingredients with Measurements:
- 1 lb beef tripe, cleaned and cut into small pieces
- 1 lb beef shank, cut into small pieces
- 1/2 cup chorizo, sliced
- 1/2 cup bacon, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup green olives, pitted
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 bay leaf

Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board

Step-by-step instructions:

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add bacon and chorizo and cook until browned.

2. Add onions and garlic and cook until onions are translucent.

3. Add beef tripe and shank and cook for 5 minutes.

4. Add diced tomatoes, beef broth, paprika, cumin, bay leaf, salt, and pepper. Stir well.

5. Bring to a boil then reduce heat to low. Cover and simmer for 2 hours or until the meat is tender.

6. Add red bell pepper and green olives. Cook for another 10 minutes.

7. Remove bay leaf and serve hot.

Preparation time: 30 minutes
Cooking time: 2 hours and 10 minutes
Simmer over low heat
Serving size:
4-6 servings

Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 15g
Protein: 40g

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.
- Chorizo can be substituted with any spicy sausage.
- Green olives can be substituted with black olives.

- Add potatoes or chickpeas for a heartier meal.
- Use smoked paprika for a smoky flavor.
- Add a splash of red wine for a richer taste.

Tips and tricks:
- Clean the tripe thoroughly to remove any impurities.
- Cook the meat until it is tender to ensure a flavorful dish.
- Serve with crusty bread to soak up the sauce.

Storage instructions:
Store 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 bowl with a sprinkle of chopped parsley.

Chopped parsley or cilantro

Serve with a glass of red wine.

Suggested side dishes:
Crusty bread or rice

Troubleshooting advice:
If the meat is tough, continue to simmer until tender.

Food safety advice:
Make sure to clean the tripe thoroughly before cooking.

Food history:
Callos is a traditional Spanish dish made with tripe, chorizo, and bell peppers.

Flavor profiles:
Savory, spicy, and tangy

Serving suggestions:
Serve hot with crusty bread or rice.

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Region: Spanish

Taste: Savory, Tangy, Salty, Umami, Aromatic