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Callos

Category:  Filipino  Popular!
Author: Jun jun
Added On: 10/29/2005
Viewed: 15,008
Rating:Callos has been rated 3.00 by 462 users (3.00) votes 462

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Ingredients

OX tripe usually requires long, slow cooking, and that is the secret of extremely tasty, thick, and tender callos.


1 medium-sized ox pata (about 1 ? kilos)
1 kilo tripe (packaged: cleaned and precooked)
1 cup ham
2 chorizo de Bilbao
? cup olive oil
1 medium-sized onion,chopped
1 cup tomato sauce
1 cup garbanzos
2 cups broth
3 tablespoons sherry
1 bay leaf
salt
1 teaspoon crushed peppercorns
1 teaspoon vet-sin (monosodium glutamate)
1 cup pimento
1 cup green olives
2 tablespoons flour
1 cup water
Instructions
1. Boil the ox pata and discard water. Boil again together with tripe
until tender. Save broth.

2. Cut pata, tripe, ham and chorizo into 1 inch pieces. Set aside.

3. Heat olive oil in a pan. Add onion and cook until soft, then add
tomato sauce and bring to a boil.

4. Add the ham, tripe, ox pata, chorizo and garbanzos.

5. When boiling, add the broth, sherry, and bay leaf.

6. Season with salt, peppercorns and vet-sin.

7. Add the pimento and the olives.

8. Thicken sauce with a little flour dissolved in small amount of
water.

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