Tuesday, August 09, 2011
A spanish dish that is a staple in my family "handaan" or gathering is the Callos. It is made out of ox tail, legs and tripe in tomato sauce.
Growing up, I used to remember my Dad going to Divisoria to buy cans of chorizo de bilbao, for the life of me I can't seem to remember the brand, but it used to come in a red can with lard sticking on it. The smell of the chorizos were so pungent that I used to sneeze whenever he sliced them, but they sure make a whole lot of difference in the taste. My Dad's Callos was the best that I've ever tasted.
1k pork leg
1k beef tripe
1dash of salt
4 cups water
In a pan put all cut ingredients (pork, beef and tripe) with salt, vinegar and water, boil till tender. Set aside broth, meat and make sure to debone pork leg.
1 whole garlic bulb (minced)
1 medium size onion (minced)
2 medium size tomatoes (cut into bite size pieces
1 can tomato sauce
1 can chick pea
1 can olives
1 can chorizo de bilbao ( cut sausages into bite size pieces)
3 medium size bell pepper (julienned)
3 medium size potatoes ( cut into bite size pieces)
3 bay leaves (laurel)
salt and pepper to taste
2 tbsp. olive oil
Heat olive oil. Cook garlic, onions and tomatoes. Add chorizo de bilbao and bay leaves. Pour tomato sauce and two cup of the meat broth. Simmer. Put potatoes and all the meat. Simmer. Add more meat broth as needed. Pour chick peas and olives. Simmer. After ten minutes add bell pepper. Season with salt and pepper.
Now the secret to a good Callos is the chorizo de bilbao. Make sure you use the good one don't substitute for a cheaper one, your Callos will not taste authentic.