Serves: 18 servings
- 2½ kilo pata ng baka, cleaned sliced
- ¾ kilo ox tripe, cleaned
- 4 cup water
- ¼ cup essential olive oil
- 1 mind garlic clove, minced
- 2 computers onions, sliced
- 4 computers taters, cubed and fried
- 3 computers carrots, diced
- 2-3 cup beef-broth
- 4 computers chorizo de bilbao, sliced
- ¼ kilo sweet pork, sliced
- 4 slices bacon, reduce l-inch lengthy
- 1 can garbanzos
- 1¾ cup tomato sauce
- Pepper and salt to taste
- 1 can pimientos morrones
- 1 small bottle of olives
- ¼ cup cheese, grated
How you can prepare callos
- Pressure prepare pata and tripe in water until tender (about half an hour).
- Reserve broth. Chop up pata and tripe into serving pieces. Put aside.
- Saut garlic clove and onions in essential olive oil until soft. Add pata and tripe, taters and carrots.
- Pour beef broth. Simmer until taters are tender.
- Add some chorizo de bilbao, pork, bacon, garbanzos and tomato sauce.
- Season with pepper and salt. Simmer for around twenty minutes.
- Lastly add some pimientos, olives and cheese.
- Simmer again for 10-fifteen minutes. Serve hot.