Ingredients with Measurements:
- 2 lbs. beef tripe, cleaned and cut into bite-sized pieces
- 1 lb. chorizo, sliced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cups diced potatoes
- 1 can (14 oz.) diced tomatoes
- 1 tsp. paprika
- 1 tsp. dried oregano
- 1 bay leaf
- 1/2 cup red wine
- 4 cups beef broth
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife
- Cutting board
Step-by-step instructions:
1. In a large pot or Dutch oven, heat some olive oil over medium-high heat.
2. Add the chorizo and cook until browned and crispy. Remove from the pot and set aside.
3. In the same pot, add the onions and garlic. Cook until softened and fragrant.
4. Add the beef tripe and cook until browned on all sides.
5. Add the red and green bell peppers, diced potatoes, diced tomatoes, paprika, dried oregano, and bay leaf. Stir to combine.
6. Pour in the red wine and beef broth. Bring to a boil, then reduce heat to low and simmer for 2-3 hours or until the tripe is tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with the cooked chorizo.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 465
Fat per serving: 26g
Carbohydrates per serving: 28g
Protein per serving: 28g
Substitutions for ingredients:
- Beef tripe can be substituted with beef cheeks or beef shank.
- Red wine can be substituted with beef broth or chicken broth.
- Potatoes can be substituted with sweet potatoes or yams.
Variations:
- Add chickpeas or white beans for added protein and texture.
- Use smoked paprika for a smoky flavor.
- Add a splash of vinegar for a tangy kick.
Tips and tricks:
- Clean the beef tripe thoroughly before cooking to remove any impurities.
- Cook the chorizo separately to ensure it gets crispy.
- Simmer the callos over low heat to ensure the tripe becomes tender.
Storage instructions:
- Store leftover callos in an airtight container in the refrigerator for up to 3 days.
- Freeze leftover callos in an airtight container for up to 3 months.
Reheating instructions:
- Reheat leftover callos in a pot over low heat until heated through.
Presentation ideas:
- Serve callos in a large bowl with the cooked chorizo on top.
- Garnish with chopped parsley or cilantro.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- Serve with crusty bread or rice.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the tripe is tough, simmer for a longer period of time until tender.
- If the callos is too soupy, simmer uncovered for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure to clean the beef tripe thoroughly before cooking.
- Store leftover callos in the refrigerator or freezer promptly.
Food history:
- Callos is a traditional Spanish stew made with beef tripe, chorizo, and vegetables.
Flavor profiles:
- Savory, spicy, and hearty
Serving suggestions:
- Serve hot with crusty bread or rice.
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Region: Spanish