The longer the meat simmers on low fire, the more concentrated the flavors get.

September 2008 | By
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at a glance Main Ingredient



Main Dishes

Preparation Time


Date Published

September 2008

Like the callos that takes hours to cook, this recipe will take long to forget as it carries with it a lifetime of memories.

Serves 10 
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


Boil together the ox tripe and ox tongue. Simmer for at least 2 hours or until tender. Reserve the broth.

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.

RELATED recipes:  Janice de Belen's Callos,   Oxtail StewPork Knuckles wuth Spanish Chorizo & Beans


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