Callos by Chef Tatung – NutriAsia

Callos by Chef Tatung

INGREDIENTS:

1 kg beef tripe, cleaned
1 kg beef mask
5 cups water, as needed
1/2 tbsp UFC Whole Peppercorns
1 tsp UFC Iodized Salt
2 pcs UFC Laurel
4 tbsp olive oil
6 cloves garlic, minced
2 pcs onions, chopped
1 cup red bell peppers, cut into strips
1 tbsp Spanish paprika
1 tsp dried herbs of choice
1 cup chorizo de Bilbao or ham slices
1 cup white wine
200 g UFC Tomato Sauce Guisado
3 cups beef stock
1 cup garbanzos
1 pinch salt and pepper, to taste
3/4 cup pitted green olives (optional)

PROCEDURE:

1. Boil tripe and mask in enough water for 15 minutes. Drain the boiling broth. Boil tripe and mask again, this time in 5 cups water with peppercorns, salt, and laurel leaves. Simmer for an hour and 30 minutes or until tender. Reserve broth. Slice tripes into strips, debone the mask, and slice the meat with skin into strips. Set both aside.
2. Sauté garlic, onion, red bell peppers, and chorizo in olive oil for 3 minutes then add the tripe and beef skin. Stir and add the rest of the ingredients from set B and simmer for 10 minutes.
3. Add set C ingredients and cook for another 10 minutes over low heat. Season with salt and pepper to taste.

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