CALLOS- bull tripe stew is a Filipino-Spanish dish produced using bull tripe and veal shanks (bull feet). The tripe and shanks are bubbled and stewed until the surface turns out to be additional delicate; this makes eating this dish pleasurable. Distinctive vegetables can likewise be included however the normally utilized are carrots, chick peas (garbanzos), and ringer pepper.
NUMBER OF SERVINGS: 3-5
800 grams bull feet (veal shanks), cleaned
300 grams bull tripe, cleaned
2 tablespoon oil
4 cloves garlic, minced
1 smallll onion, slashed
1 tablespoon salt
1/2 teaspoon dark ground pepper
1 glass chick peas (garbanzo beans)
1 medium measured carrot, cut into strips
1 glass tomato sauce
2 pieces chorizo de bilbao, cut
1 medium green and red ringer pepper, cut into thick strips
1/2 teaspoon Ground dark pepper
some water for heating up the hamburger feet and oxtripe (put aside the stock subsequent to bubbling)
1 tablespoon cocoa sugar
Pour water in a weight cooker.
Put-in the bull feet, and bull tripe. Weight cook until the bull feet and tripe are to a great degree delicate (cooked for 30-45 minutes).
Evacuate the bull feet and tripe from the weight cooker and let it chill off for a couple of minutes. Put the stock aside for later utilize.
Cut the bull tripe into chomp size pieces and debone the bull feet. Put aside.
Heat a substantial wok or dish then pour-in cooking oil.
Saute garlic and onions. Include chorizo de bilbao, bull tripe and debone bull feet, salt, pepper and meat juices solid shape, panfry, then include sugar.
Put-in the chick peas or garbanzos. Pour-in the tomato sauce, carrots and chime pepper and some stock (water used to bubble bull feet and bull tripe) then stew for 10-15 minutes.
Exchange to a serving dish. Serve hot. Share and appreciate!