Callos, a legacy from the Spanish colonial era, this savory stew of ox tripe and leg is flavored with spicy chorizo de bilbao and traditionally served with olives. What makes callos special? Why is it different from other beef stews? Chorizo de bilbao is a major factor. chorizo bilbao is a spicy sausage packed in paprika flavored lard.

Serves 8-10
Preparation time: 50 mins
Cooking time: 2½ hours

• 1/2 kg ox tripe
• Freshly ground Pepper
• 2 chorizo bilbao sausages, sliced diagonally
• ¼ cup extra virgin olive oil
• 1½ cups Tomato sauce
• 1 medium red capsicum, cut into 1-inch squares
• 2/3 cup pitted green olives
• ¾ cup chickpeas
• 2 cups vinegar
• 7 liters water
• 1½ kg ox hooves
• 2 tablespoons corn oil
• 1 onion, diced
• 3 cloves garlic, peeled and crushed
• 1 cup chopped tomatoes (fresh or canned)

• Salt
  
• Tabasco sauce (optional)

• Clean and wash ox trip in vinegar thoroughly. Rinse and brush to remove any dirt. Boil trip in 9 cups of the water for 8 minutes. Drain and discard water.

• Clean and wash ox hooves well. Boil in 9 cups of the water for 12 minutes. Drain and discard water.

• In a casserole, combine ox trip and ox hooves. Pour in remaining 12 cups water and bring to the boil, then simmer for about 2 hours or until meats are tender.
  

• Remove meats from broth and let cool. Reserve 1½ cups of the broth.

• Meanwhile, heat corn oil in a frying-pan and fry the chorizo pieces until firm, about 3 minutes per side. Set aside.

• Slice the trip into 1-inch squares. Remove meat from the ox hooves and slice similarly. Set aside.

• Heat olive oil in a casserole and sauté until fragrant. Add the sliced meats and sauté until lightly brown.
  

• Pour in tomatoes, canned tomato sauce and the reserved broth. Simmer for about 5 minutes.

• Add the chorizo, capsicum, olives and chickpeas and season with salt, pepper and, if desired Tabasco.
  

• Simmer just enough for the vegetables to heat through.

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