Ingredients with Measurements:
- 1 lb tripe, cleaned and cut into small pieces
- 1 lb beef shank, cut into small pieces
- 1/2 lb chorizo, sliced
- 1/2 lb blood sausage, sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 tsp saffron threads
- 1 tbsp sweet paprika
- 1 tsp smoked paprika
- 1 bay leaf
- 2 cups beef broth
- 1/2 cup tomato sauce
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the onion and garlic, and sauté until the onion is translucent.
3. Add the tripe and beef shank, and sauté until browned.
4. Add the chorizo and blood sausage, and sauté for another 5 minutes.
5. Add the red and green bell peppers, and sauté for another 5 minutes.
6. Add the saffron threads, sweet paprika, smoked paprika, and bay leaf, and stir to combine.
7. Add the beef broth and tomato sauce, and stir to combine.
8. Season with salt and pepper to taste.
9. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the meat is tender.
10. Serve hot, garnished with parsley or cilantro.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- You can use pork or chicken instead of beef shank.
- You can use any type of sausage instead of chorizo and blood sausage.
Variations:
- You can add potatoes or chickpeas for a heartier meal.
- You can add a splash of sherry or red wine for a richer flavor.
Tips and tricks:
- To clean the tripe, soak it in cold water with vinegar for at least 30 minutes before cooking.
- You can also pressure cook the callos for 30-40 minutes for a faster cooking time.
- Serve with crusty bread or rice to soak up the sauce.
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 or individual bowls.
- Garnish with parsley or cilantro.
Garnishes:
- Parsley or cilantro
Pairings:
- Red wine
Suggested side dishes:
- Crusty bread
- Rice
Troubleshooting advice:
- If the callos is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure to clean the tripe thoroughly before cooking.
- Cook the callos until the meat is tender and the sauce is thick.
Food history:
- Callos is a traditional Spanish stew that originated in Madrid.
Flavor profiles:
- Rich, savory, and slightly spicy
Serving suggestions:
- Serve hot with crusty bread or rice.
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Region: Spanish