CALLOS

CALLOS
Note: You can add sweet paprika for extra flavor and color and also carrots for added vegetables.

Prep time: 45 minutes
Cooking time: 2 1/2 hours without the use of pressure cooker
Yields: 12 servings with steamed rice

1 1/2 Kilo of beef tripe (3 lbs)
1 medium size red onion, peeled
2 tbsp whole pepper corn
2 tbsp salt
4 tbsp cooking oil
2 pcs larger chorizo, sliced into 1/4 inch thick (WHAT IS THE WEIGHT)?
240 grams bacon, sliced into small pieces
1 packet of tomato sauce (8 to 12 oz) or a small can. (250grams)
1 can garbanzos (drain)
1 large red bell pepper, seeded, cored and cut into medium size pieces.

Wash tripe several times with cold water and drain.
Bring a big pot of water to a boil
Season water with salt and pepper
Then add beef tripe.
Cover and cook for 30 minutes. This process is to remove the smell and the dirt from the beef tripe.
Remove water and wash again after the first boil.
2.
Place another batch of water in a pot.
Add onion and season with whole peppercorns and salt.
Stir, cover and cook for 2 hours or until the tripe are tender. You can use pressure cooker to speed up the process.
Reserve at least 3 to 4 cups of the second broth for later use.
Meanwhile in another large pan
Pre heat cooking oil for a minute
Add chorizo and bacon and cook for 8 minutes until brown and fragrant.
Then add tomato sauce. Stir.
Bring to a boil.
Then add back the boiled tripe.
Stir and continue to cook for 5 minutes.
Add 4 cups of reserved broth.
Adjust heat to medium and simmer for 10 minutes.
Add garbanzos (without the brine)
Season with salt and pepper
Add bell pepper, stir and cover.
Cook over medium heat for 10 minutes.
Uncover and turn off heat.
Serve with steam rice.