Like the callos that takes hours to cook, this recipe will take long to forget as it carries with it a lifetime of memories.
Prep Time 7 minutes
Baking Time 5 hours
1 kilo ox tripe, cut into strips
1/2 kilo ox tongue, cut into medium dice
3 tablespoons extra-virgin olive oil
2 tablespoons garlic, minced
4 tablespoons white onion, minced
2 tablespoons Spanish paprika
1 can chorizo de bilbao, sliced
2 tablespoons Worcestershire sauce
2 teaspoons Tabasco
1 can pimiento, puréed
salt and pepper to taste
1 Boil together the ox tripe and ox tongue. Simmer for at least 2 hours or until tender. Reserve the broth.
2 Sauté garlic and onions in olive oil. Add the fat of the chorizo to make it more flavorful. Then put in the paprika and let them sweat for a few seconds. Add all the meats including the chorizo, followed by Worcestershire sauce, Tabasco, and pimiento. Pour in all the reserved broth. Simmer for 1 hour until all flavors meld together. Season with salt and freshly cracked black pepper. Serve hot.
Photography by David Hanson | Styling and Interview by Angelo Comsti | Props from Rustan’s Department Store
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