Ox Tripe Stew (Callos)
Ox Tripe Stew (Callos) is a hor d'oeuvre that serves 8. One serving contains 96 calories, 4g
Callos Madrilenos: Madrid Style Tripe
Ingredients
- 2 pounds (1 kilogram) beef tripe (preferably honeycomb)
- 4 ounces (60 milliliters) white vinegar
- 2 medium yellow or white onions (divided)
- 1 bulb garlic
- 1 calf foot (or pig foot; cut in half)
- 4 to 6 cups water
- 2 bay leaves
- 6 to 10 black peppercorns
- 6 ounces (150 grams) serrano ham
- 8 ounces (225 grams) Spanish chorizo sausage
- 3 tablespoons olive oil
- 1 tablespoon Spanish paprika
- 8 ounces (225 grams) Spanish morcilla (blood) sausage
- Optional: 1 (16-ounce) can garbanzo beans
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