Callos Recipes

CALLOS

Steps:

• With a knife, cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe.
• In a bowl, combine vinegar and rock salt. Add tripe and enough cold water to cover. Soak for about 1 hour. Drain and rinse well under cold running water.
• In a pot over medium heat, add beef tripe, ox feet and enough water to cover. Bring to a boil for about 10 to 15 minutes.
• When scum begins to rise, drain the meat in a colander and discard liquid. Rinse tripe and ox feet. Rinse pot. Place meat in the clean pot and add enough water to cover. Bring to a boil, skimming scum that floats on top.
• When broth clears, add quartered onions, crushed garlic, peppercorns, and bay leaves.
• Lower heat, cover, and cook for about 1 1/2 to 2 hours or until meat are tender but not falling apart.
• In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth.
• Allow the meat to cool to touch. Cut meat off ox bones and slice into 1-inch thick strips.
• Cut tripe into 1-inch thick strips.
• In a wide pot over medium heat, add bacon and cook, stirring occasionally.
• When bacon begins to render fat, add chopped onions, minced garlic and chili peppers and cook until softened.
• Add Chorizo de Bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color.
• Add meat from ox bones and the beef tripe. Cook for about 1 to 2 minutes, stirring regularly.
• Add paprika and cook for about 1 to 2 minutes, stirring occasionally.
• Add tomato sauce and 3 cups of the reserved broth. Bring to a boil. Lower heat, cover and cook until meat are fork-tender and liquid is slightly reduced.
• Add garbanzo beans and cook until heated through.
• Add bell peppers and green peas. Cook for about 1 to 2 minutes or until bell peppers are tender yet crisp and green peas are heated through.
• Season with salt and pepper to taste. Serve hot.

CALLOS MADRILENOS: MADRID-STYLE TRIPE

Steps:

• Gather the ingredients.
• Clean the tripe well under cold running water. Set in a bowl of cold water mixed with the vinegar for 20 minutes, then rinse thoroughly.
• Cut the tripe into pieces approximately 3-inches square. Set aside.
• Coarsely chop 1 onion. Set aside.
• Remove and peel each clove from the bulb of garlic. Set aside.
• In a large heavy-bottomed pot, place the tripe pieces and the split calf or pig foot.
• Cover with water and bring to a boil. Allow to boil for 1 minute.
• Drain into a colander and rinse the froth from the meat.
• Return the tripe and foot to the cooking pot and add 4 to 6 cups of water, or enough to cover.
• Put chopped onion and all but 3 peeled cloves of garlic, bay leaves, and peppercorns in​ the pot. Bring to a boil, then reduce heat. Simmer for 3 hours.
• Finely chop the remaining onion and 3 cloves of garlic.
• Slice the chorizo sausage into rounds. Cut the serrano ham into small squares.
• In a skillet, heat the olive oil and sauté the chopped onion, garlic, chorizo, and ham for 5 minutes, or until onions are translucent.
• Remove from heat and stir in the paprika.
• Add the mixture to the pot with the tripe.
• Cut the morcilla into rounds and place in the pot. If using the optional garbanzo beans, add them now. Simmer for 15 to 20 minutes.
• The traditional way to serve callos is in earthenware bowls. Enjoy.

PENELOPE CASAS'S CALLOS A LA MADRILENA (TRIPE MADRID-STYLE)

Steps:

• Put the tripe and pigs' feet in a kettle and add cold water to cover. Bring to the boil and drain immediately.
• Cut the tripe into one-and-one-half-inch squares and put it in a clean kettle. Add the pigs' feet, the water, wine, half of the chopped onions, garlic, bay leaves, parsley sprigs, tomatoes, peppercorns, nutmeg, thyme and salt. Bring to the boil and cover. Let simmer four or five hours.
• Heat the oil in a heavy skillet and add the remaining onions. Cook, stirring, until they are wilted. Add the sausage and ham and cook, stirring, about five minutes. Stir in the flour and paprika and cook about one minute.
• Add three cups of the liquid from the tripe and stir until the mixture thickens. Add the sausage mixture to the tripe. Add the pepper flakes and stir. Cover. Cook until the tripe is tender, about one or two hours. Stir the tripe often from the bottom to prevent sticking. Uncover and continue cooking one or two hours, or until the tripe is extremely tender. Skim off most of the fat from the surface of the tripe.
• Remove the pigs' feet from the tripe. Cut the skin from the bones. Discard the bones. Cut the skin into thin (julienne) strips. Return the skin to the tripe.