CALLOS


Ingredients:

1/2 kg MONTEREY OX TRIPE
1/2 kg MONTEREY OX TAIL
1 (800g) pc MONTEREY PATA FRONT
1/4 kg PUREFOODS CHINESE STYLE HAM
2 pc PUREFOODS CHORIZO BILBAO STYLE
1/4 cup olive oil
1 pc onion, chopped
1 pc potato, cubed
1 can PUREFOODS VIENNA SAUSAGE, cut each piece crosswise into 4
1-1/2 cups tomato sauce
2 cups broth
1 pc bay leaf (laurel)
iodized fine salt
1 tsp paprika bilbao
sugar
pepper to taste
1-1/2 cups garbanzos, cooked
1-1/2 cups sliced pimiento

Procedure:

  1. Boil ox tripe, ox tail and pata in enough water until tender. Drain meat and broth. Cut ox tripe, ox tail, pata meat, ham and chorizo into 1 x 2 cm strips.
  2. Heat olive oil in a skillet then stir-fry chorizo. Push to one side of the pan then add the onion. Stir-fry until light in color then add potato and cook until tender. Add the sliced meats and vienna sausage then pour in tomato sauce and broth.
  3. Add bay leaf and season the mixture with salt, paprika, sugar and pepper. Let boil. When boiling, add garbanzos and pimiento. Remove from heat and serve hot.

Makes 8 servings

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