Callos

Ingredients for Callos

• 500 g precooked ox tripe, cleaned and cut into 1 1/2-by-1/2-inch strips
• 1 small pork leg, cut into sections
• 3 chorizo, sliced
• 1 1/2 cups cooked chickpeas
• 2 red capsicums, cubed
• 1/2 cup tomato paste
• 4 tomatoes, diced
• 5 cups beef stock, divided
• 3 tbsp soy sauce
• 1 tbsp paprika
• 1 whole garlic, minced
• 1 red onion, chopped
• 3 bay leaves
• Freshly ground black pepper, to taste
• Fish sauce, to taste
• Fried garlic, for topping
• Olive oil

How to cook Callos

1. 1.Heat olive oil in a pot over medium heat; sauté garlic and onion until garlic is golden.
2. 2.Add pork leg and brown it on all sides. Add tomatoes and 4 cups beef stock; boil, then simmer gently for 1 hour.
3. 3.Remove pork leg, pull meat from bones, slice it into strips, and return meat and bones to the pot.
4. 4.Add tripe, chorizo, tomato paste, bay leaves, chickpeas, soy sauce, and paprika; simmer on low for 30–45 minutes, adding stock if needed.
5. 5.Discard bones, add capsicums, season with fish sauce and pepper, then simmer 10 minutes. Serve topped with fried garlic.