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.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours and 10 minutes
Temperature:
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.
Variations:
- 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.
Garnishes:
Chopped parsley or cilantro
Pairings:
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