CALLOS

Ingredients:
Olive Oil (2 to 3 tablespoons)
Chorizo de Bilbao (2 pieces, cut into small chunks)
Ox Tripe (for this recipe, 1 kilo)
Ox Tail (for this recipe, 1 kilo)
Beef Stock
Paprika (about 2 teaspoons)
Spice Mix (mixture of salt, pepper, garlic salt, granulated garlic. About 2 teaspoons)
Red Wine (1/3 cup)
Black Olives
Green Olives
Garbanzos
Tomato Paste (1 small sachet)
Tomato Sauce (to taste and to make it more red)
Green Chili (optional)
Red & Green Bell Peppers (for garnishing)

Remember, this is a dish you need to keep on tasting.

Clean tripe and oxtail well.
Cut tripe into bite size pieces if needed.
Boil tripe and oxtail separately.
Throw away the water once it boils (to remove the dirt).
Boil again until fork tender (you can use pressure cooker if preferred).
Keep the oxtail broth to be used for later.

Heat oilive oil and chorizo oil (the fat that comes with the Chorizo in the packaging) together in a deep pan.
Saute chorizo and tripe together.
Add paprika and spice mix (a mixture of salt, pepper, granulated garlic, garlic salt).
Pour some red wine and let it simmer for a minute or two.
Add the oxtail.
Add enough oxtail stock to cover the meat. Let it boil for about 10 15 minutes.
Add the olives and garbanzos.
Add tomato paste. Simmer for 10 mins.
Make sure to taste. If its maasim from the tomato paste, season some more until you get the right taste.
If it doesn’t have the red color you like, add a little tomato sauce.
Taste and season if needed.
Add more oxtail broth if needed.
Sauce consistency depends on how you like it.
Add finger chilis if you want.
Add ailing labuyo if you want it spicy
Simmer for another 10 mins.
Garnish with red and green bell peppers.

Serve hot, take a picture and enjoy your Noche Buena!
Merry Christmas, everyone!♥

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