Callos Recipe

• 1 x red bell pepper
• 1 1/2 lb beef honeycomb tripe
• 1 x pig's foot see * Note, quartere Water as needed
• 1 tsp salt
• 1/4 c. extra virgin olive oil
• 3 x garlic cloves mashed
• 1 x onion minced
• 3 x tomatoes peeled, seeded, and minced
• 4 piece chorizo de bilbao see * Note, sliced
• 1 c. cooked garbanzo beans
• 1 tsp Spanish paprika
• 1 x potato peeled, and cut into 1/2" dice Salt to taste Freshly-grnd black pepper to taste

1. * Note: Latino and Filipino markets sell pigs' feet and chorizo.
2. Don't substitute Mexican chorizo, because it is too crumbly to slice and the flavor is different.
3. Broil pepper 4 inches from heat source, turning till all sides are blackened, 10 min.
4. (Or possibly, place pepper over gas flame, turning, till skin blackens.)
5. Place in bowl covered with plastic wrap 15 min.
6. Scrape off skin and cut into 1-inch pcs.
7. Set aside.
8. Place tripe and pig's foot in large pot and cover with water.
9. Bring to a boil, then simmer 5 min.
10. Throw away water and add in fresh water to cover.
11. Add in salt.
12. Bring to boil and simmer till tripe is tender, 3 hrs.
13. Remove tripe and cold.
14. Pig's foot may need additional cooking.
15. Reserve broth.
16. Cut tripe into 1 1/2 inch cubes.
17. Remove bones from pig's foot and cut meat into 1-inch slices.
18. Heat oil in large skillet over medium heat.
19. Add in garlic and cook till it begins to turn light golden brown, 2 to 3 min.
20. Add in onion and cook till translucent/soft, 6 to 8 min.
21. Add in tomatoes, chorizo, tripe, pig's foot, garbanzo beans, roasted pepper, paprika and 2 c. reserved broth.
22. Simmer 15 min.
23. Add in potato and simmer till potato is tender, 25 min.
24. Season to taste with salt and pepper.
25. Add in more broth if sauce becomes too dry.
26. This recipe yields 4 servings.

red bell pepper, beef honeycomb, quartere water, salt, extra virgin olive oil, garlic, onion, tomatoes, beans, paprika, potato

Taken from cookeatshare.com/recipes/callos-98100 (may not work)