This is a very hearty meat meal and favorites among the Spaniards.
- 1 Kg of beef tripe
- 1/2 Kg of beef snout
- 400 gr. smoked ham
- 125 gr. red sausage
- 125 gr. black sausage
- 4 Garlic cloves
- 2 Onions (one in four pieces and the other chopped for the second part)
- Bay/Laurel leaf
- 8 grains of black pepper
- 1 tsp sweet red pepper
- Little chilli pepper
- 1 mug of vinegar
- olive oil
Instructions - How to Make
- The tripe and snout must be washed very well, cut into small pieces and put into a bowl with some water, a mug of vinegar and some salt. Wash them very well again with the liquid until they are clean. If necessary, repeat this procedure several times.
- Afterwards put in a pot, cover with cold water and once the water boils, take them out and clean them again with cold water.
- Place them one more time into a pot with fresh water, and then add the onion (in pieces), two garlic cloves, the laurel, and the pepper grains.
- Let them cook for about four hours and put aside to be fried the next day.
- Put into a pan some oil, two chopped garlic cloves, the chopped onion and fry until soft and golden.
- Add the smoked ham cut into very small pieces, the red sausage in slices and lightly fry.
- Once done, add a teaspoon of sweet red pepper and immediately remove the pan from the heat.
- The "callos" are placed in a clay pot, removing the onion, the garlic and the laurel with which they were cooked the day before.
- Add the mixture (with the ham and red sausage, etc.).
- Cover with 1/2 L of water, add the black sausage, and a little chili pepper.
- Cook on a low heat for about 45 minutes.
- Serve in the same pot in which they were cooked.
- If several portions are to be served, try to use hot clay small pots.