Ox Tripe Stew (Callos)
Basic Information
- Servings: 8
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 8.14
- Health score: 4.00
- Weight Watcher points: 2.00
Summary
Ox Tripe Stew (Callos) is a hor d'oeuvre that serves 8. One serving contains 96 calories, 4g of protein, and 4g of fat. For 33 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of olive oil, onion, garbanzos, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is perfect for Autumn. 1 person has tried and liked this recipe. It is brought to you by Foodista. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 64%, which is solid. Users who liked this recipe also liked How to cook: Callos, beef tripe and leg stew, Beef Tripe and Hominy Stew: Posole, and The Nasty Bits: Lamb Tripe Stew.
Ingredients
olive oil1 tablespoon
vegetable oil1 tablespoon
garlic2 cloves
onion1 small
tomatoes4 pieces
paprika2 tablespoons
chorizo de bilbao2 pieces
carrots2
garbanzos1 can
kidney beans1 can
bell pepper1 piece
beef stock8 servings
salt and pepper8 servings
tomoto sauce1 can
Instructions
Step 1
Make sure that the tripe is tenderized. Otherwise put the tripe in a pot. Throw in some bay leaf, peppercorn and boil it until tender.
Step 2
Remove scum that gathers around the top. I also replace the water and boil it until tender. You got the drift why I said this dish needs some TLC? But don't worry, it's worth all the trouble.
Step 3
In a saucepan, put a little oil and brown the sides of the chorizos or until firm. Set aside, when it's cool, slice it into jullienne strip, or just the way you sliced your tripe to give a uniformed look. On the same pan, add a little olive oil.
Step 4
Saute the garlic, onions and tomatoes. Before putting in the tripe, make sure that the tomatoes is all wilted, this may take a little over 4 minutes.
Step 5
Add the tripe. Give it a stir.
Step 6
Add the bay leaf and black pepper. Stir a little more.
Step 7
Add the chorizo slices.
Step 8
Pour the tomato sauce, then the beef stock.
Step 9
Let it simmer.
Step 10
Add the potatoes and carrots and garbanzos and red eye beans. Cook for about 4 minutes or untile they are tender. Season with paprika.
Step 11
Add the remaining veggies.
Step 12
Tip: You don't want to overcook your veggies, so what I usually do is add it whem the sauce has been reduced. The sauce should be nice and sticky... and mmm good.
Categories
Dish Types: antipasti, soup, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, dairy free
Occasions: fall, winter