Whipped up pots and pots of this for Christmas last year. Was craving for some rich, tomatoey, salty goodness, so I made a batch to bring home to our families for Sunday lunch and left a little bit for us to enjoy throughout the week.

To make some yourself, you'll need a little bit of:
beef and tripe, pressure cooker-ed until super tender
canned tomatoes
bay leaves
salt and pepper
garlic and onions

Cook beef and tripe in pressure cooker for about 1 hour or so. Once tender, drain, and cut into bite sized pieces. 
Saute garlic and onions in some olive oil. Add chickpeas, chili, bay leaves, and season with salt and pepper. Add chopped chorizo, beef and tripe along with beef stock. Once chickpeas are tender, add canned tomatoes and let simmer for about 15 minutes more or until sauce is rich and thick.

Adjust the seasonings to your liking. I sometimes add acidity and sugar to balance the acidity. 

You have to keep of tasting the callos all throught out the cooking process to make sure that it is up to your standards!

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