Callos

• 3/4 kg ox feet (veal shanks), cleaned
• 1 kg lbs ox tripe, cleaned
• 15 ounces chick peas (garbanzo beans)
• 8 ounces tomato sauce
• 2 pieces chorizo de bilbao, sliced
• 1/4 lb bacon, sliced crosswise in 1 inch length
• 1 large bell pepper, cut into thick strips
• 1 large onions, sliced
• 1/4 cup Extra Virgin Olive Oil
• 1 teaspoon salt
• 1/2 teaspoon Ground black pepper
• 1 medium sized carrot, cubed
• 1 teaspoon whole peppercorn
• 4 cups water

Cooking Instructions:

1. Pour water in a casserole or cooking pot and bring to a boil.
2. Put-in the onion, whole peppercorn, ox feet, and ox tripe. Simmer until the ox feet and tripe are extremely tender.
3. Remove the ox feet and tripe from the cooking pot and let it cool down for a few minutes. Set the stock aside for later use.
4. Cut the ox tripe into bite size pieces and debone the ox feet. Set aside.
5. Heat a large wok or pan then pour-in the olive oil.
6. Add chorizo de bilbao and bacon then cook in medium heat for 5 to 8 minutes.
7. Pour-in the tomato sauce then let boil.
8. Add the tender ox feet and tripe and 2 cups of stock (water used to boil ox feet and ox tripe) then simmer for 10 minutes.
9. Add salt and pepper then put-in the carrots. Simmer for 3 minutes.
10. Put-in the chick peas and bell pepper then simmer for 10 minutes.
11. Serve hot. Share and enjoy!