Ingredients with Measurements:
- 1 lb tripe, cleaned and cut into small pieces
- 1 lb beef shank, cut into small pieces
- 1 lb chorizo, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can (14 oz) diced tomatoes
- 1 cup tomato sauce
- 2 cups beef broth
- 2 bay leaves
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- Olive oil
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 chorizo and cook until browned. Remove from pot and set aside.
2. Add onion and garlic to the same pot and sauté until onion is translucent.
3. Add tripe and beef shank to the pot and cook until browned.
4. Add red and green bell peppers, diced tomatoes, tomato sauce, beef broth, bay leaves, paprika, cumin, oregano, salt, and pepper. Stir to combine.
5. Bring to a boil, then reduce heat to low and simmer for 2-3 hours or until the meat is tender.
6. Add the cooked chorizo back to the pot and stir to combine.
7. Serve hot with crusty bread or rice.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- Pork or chicken can be substituted for beef shank
- Smoked paprika can be used instead of regular paprika
- Chicken broth can be used instead of beef broth
Variations:
- Add potatoes or chickpeas for a heartier dish
- Use different types of sausage, such as blood sausage or morcilla
- Add a splash of red wine for extra flavor
Tips and tricks:
- Clean the tripe thoroughly before cooking to remove any impurities
- Browning the meat before adding the liquid will add depth of flavor
- Simmer the dish low and slow for the best results
Storage instructions:
Leftovers can be stored 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 with crusty bread on the side.
Garnishes:
Chopped parsley or cilantro
Pairings:
Red wine, such as Rioja or Tempranillo
Suggested side dishes:
Crusty bread, rice, or potatoes
Troubleshooting advice:
- If the dish is too spicy, add a dollop of sour cream or yogurt to cool it down
- If the dish 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 dish 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 typically made with tripe, chorizo, and other meats, and is often served with crusty bread or rice.
Flavor profiles:
Savory, spicy, and slightly tangy
Serving suggestions:
Serve hot with crusty bread or rice.
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Region: Spanish