Callos

INGREDIENTS:

¼ k ox tripe

¼ k ox pata

1 tbsp McCormick Garlic Minced

1 pc onion, thinly sliced

2 cans Chorizo de Bilbao

Olive oil

1 can tomato paste

1 k tomato sauce

½ k carrots (boiled)

¼ k garbanzos

5 pcs red bell pepper (roasted)

1 tsp McCormick Iodized Salt

¼ tsp McCormick Black Pepper Ground

1 tsp McCormick Spanish Paprika

3 pcs McCormick Bay Leaves

PROCEDURE:

1. Clean meat with salt and vinegar. Rinse thoroughly.

2. In a large pot, cover tripe with water, boil for 5 minutes. Pour off water and rinse pot well. Replace tripes in pot and add in the pata, cover with fresh water. Bring to a boil, lower heat and simmer for 3 hours. Cook until tender and cut edge that have a clear appearance.

3. Drain tripes, cut into “1-inch” cubes, reserve stock.

4. Saute chorizo, ox tripe and ox pata meat in olive oil separately, set aside.

5. Lastly, saute minced garlic and onions, add tomato paste, and all the other sautéed meats, then add the stock, tomato sauce, salt, pepper, paprika and bay leaves.

6. Let simmer for 30 minutes, stir occasionally.

7. Add in carrots, garbanzos and roasted bell peppers. Cook for another 10 minutes.