Prep Time: 10 minutes
Cook Time: 3 hours, 30 minutes
Total Time: 3 hours, 40 minutes
Yield: 6 Servings
- 2 lbs (1 kg) beef tripe
- 1 calf's or pig's foot, cut in half
- 4 oz (60 ml)white vinegar
- 2 medium yellow or white onions
- 1 head garlic
- 2 bay leaves
- 6-10 black peppercorns
- 6 oz (150 gr) Serrano ham
- 8 oz (225 gr) Spanish chorizo sausage
- 8 oz (225 gr) Spanish morcilla (blood) sausage
- 1 Tbsp Spanish paprika
- 1 can (16 oz) garbanzo beans (optional)
Shopping Tip: When purchasing a calf's or pig's foot, make sure it is cut in half. The local butcher can cut it in seconds with his sharp tools.
Clean the tripe under cold running water. Set in a bowl of cold water and vinegar for a few minutes, then rinse thoroughly. Cut into pieces approximately 3-inches square.
Coarsely chop 1 onion. Peel all garlic cloves.
In a large heavy bottom frying pan or pot, place tripe and calf's/pig's foot. Cover with water and bring to a boil. Allow to boil for 1 minute. Pour off all water and froth or scum that formed.
Add water to cover tripe in same pan. Put chopped onion and all but 3 peeled cloves of garlic, bay leaves and peppercorns in pot. Bring to a boil, then reduce heat. Simmer for 3 hours.
Finely chop the remaining garlic and the onion. Cut the Serrano ham into small squares. Slice the chorizo sausage into rounds. Sauté onion, garlic, ham and chorizo in olive oil for 5 minutes, or until onions are translucent. Remove from heat and stir in the paprika. Add the mixture to the tripe. Cut the morcilla into rounds and place in the pot. If using garbanzo beans, add them now and simmer for 15-20 minutes.
The traditional way to serve callos is in earthenware bowls, accompanied by rustic bread.
Optional: Add garbanzo beans to the tripe mixture in the last 15 minutes.