Recipe Archives->Mexican->Callos

CALLOS

1 lb. tripe
2 pieces of beef tendon
3-4 cloves crushed garlic
3-4 peeled fresh tomatoes
Olive oil, ginger, patis
1 small can tomato sauce
1 small-medium size onion, sliced
1 can of garbanzos
1 can Purefoods chorizos de Bilbao 
3-4 good olives 
1/2 roasted pepper (optional)

In two big pots of boiling water, add tripe; in the other, add
tendons. After about 1-1/2 to 2 hours, throw out the water in both
pots. Who needs scum.  Examine tripe and tendons: clean off or
scrape off any dubious-looking membranes. Add clean water to pots
for second boil. Smash a knob of ginger with balat (pound once or
twice) in mortar and pestle. Add one to each pot. Open windows of
kitchen and house now. Things could get stinky. Boil for hours and
hours until tender. I prefer "very tender"as opposed to al  dente.
When tender enough to take out tripe and tendons, set on chopping
board. Save tendon broth. Throw out ginger. You may want to save
tripe broth, too, but I find its taste too overwhelming. I throw
it. Chop tripe into squares or rectangles. Chop tendon into 1/2
inch - 1 inch  pieces. Set aside both.

Pour a generous amount of olive oil (about 2-3 tablespoon) into
pan large enough to hold final dish. Saute 3-4 cloves of crushed
garlic until you can smell it. Add sliced onions, move it around
until clear but not limp. Add 3-4 chopped peeled fresh tomatoes
until mixture becomes mushy. Lower heat to simmer. Add about 1/2
cup of broth to sauteed ingredients just so it doesn't dry out.
Simmer until more mushy and--as mom says--"lumalabas na 'yung langis
ng kamatis."

Add chopped tripe and tendons. Stir. Add 2-3 teaspoons patis. Some
fresh ground black pepper ok, too. Stir. Add sliced chorizos with
about 2 teaspoons of its own oil. Add 1 small can tomato sauce and
enough broth to make enough room for all ingredients to sit in
comfortably. About 2 cups maybe. Simmer about 30 minutes. Don't
cover. (Low simmer--about 40 minutes is best). Add 1/2 roasted
pepper--sliced--if you like, along with 3-4 olives. Add garbanzos.
Stir. Simmer on low. Stir occasionally. Adjust taste with patis.
Ok for about a hour of simmering on low and consistency is that of
good stew.  Serve with rice or good crusty dipping bread drizzled
with olive oil.

Printable version: callos.txt.