Callos
- 500g ox tripe
- 1 thumb size ginger salt
- water for boiling
- 1 onion, chopped
- 5 cloves garlic, minced
- 3 tbsp olive oil
- 2 thick bacon slice, cut into small pieces
- 2 chorizo de bilbao, sliced
- 1 pack tomato paste
- 2 cups water
- 1 beef cube
- 1 carrot, cut into cubes
- 1 can garbanzos (chickpeas)
- red bell pepper, cut into cubes
- 1/2 cup olives (I used black and green)
- 2 tsp sugar
- salt and pepper to taste
- Using a pot or a pressure cooker, tenderize the ox tripe along with the water and ginger to remove the odor.
- Drain and cut the tripe into bite size pieces.
- Heat olive oil in a pot. Fry the bacon until brown and fragrant.
- Add the garlic and onion and sauté the until the onion is translucent.
- Add the tripe and chorizo de bilbao, and mix well.
- Add the tomato paste, water, and beef cube.
- Cover and simmer for 10-15 minutes.
- Add the garbanzos, bell pepper, and carrots. Simmer for another 3 minutes.
- Add the olives.
- Season with salt and pepper and sugar to taste.
- Mix well and bring to a simmer.
- Serve with steamed rice.