"Homemade Callos" ~ my belated birthday gift for Tito Ed Varela ♥

"Callos"

Callos, a legacy from the Spanish colonial era, is a savory stew of ox tripe and leg, flavored with spicy chorizo bilbao and traditionally served with olives.

What makes Callos special?

Why is it different from other beef stews?

Chorizo bilbao, I think, is a major factor.

Ingredients:

1 kilo ox tripe

1 kilo ox leg
1 pc.chorizo bilbao
1 whole garlic
1 whole onion
5 pcs.peppercorn
1 bay leaf
1 whole garlic, minced
2 onions, diced
2 tomatoes, diced
1 carrot
1 cup cooked (and peeled) chickpeas

(or "garbanzos" ~ hey, that's my maiden name! haha) ☺

3-4 potatoes
2 bell peppers, julienned
1/2 cup of tomato paste
2 pcs.chili pepper
3 tbsp.of olive oil
2 cups of beef stock
salt
freshly cracked black pepper
1/2 tsp.of finely-chopped fresh basil
1/2 tsp.of finely-chopped fresh rosemary
12 pcs.of pitted olives (green & black)