Goto de Callos

Goto de callos is a beef tripe or goto recipe. Callos is actually the Spanish word for beef tripe and the title seems a bit overkill since the goto and callos are the same. Maybe the reason for naming it this is ways is because the callos recipe consists of beef tripe with beef hocks or pata.  This recipe is stewed beef tripe in tomato sauce with chorizo, sweet pepper, chickpeas, carrots, potatoes, seasonings and spices.

 

How to Cook Goto de Callos
 
Prep time
Cook time
Total time
 


Author:
Recipe type: Beef Recipe
Cuisine: Spanish
Serves: 6 servings
Ingredients
  • 1 kilo ox tripe
  • 2 tbsp. cooking oil
  • 2 cloves garlic (minced)
  • 1 onion (thinly sliced)
  • 1 can (8 oz) tomato sauce
  • 1 tsp. salt
  • ½ cup sliced chorizo de bilbao
  • ½ cup sliced sausage
  • 2 red and green sweet pepper(sliced into strips)
  • 1 cup canned chickpeas
  • 2 tsp. paprika
  • ¼ tsp. pepper
  • 2 carrots (pared and sliced 1-inch thick)
  • 4 potatoes (pared and sliced, 1-inch thick)
  • MSG to taste
Instructions
How to cook Goto de Callos:
  1. In a large kettle, cover tripe with water, and bring to a boil for 10 minutes.
  2. Pour off water and rinse kettle well.
  3. Replace ox tripes in kettle and cover with fresh water.
  4. Bring again to a boil; then lower heat and simmer until tripe is tender.
  5. Drain tripe and cut into 1½ inch cubes. Saute garlic, and onions.
  6. Add tripe, tomato sauce, salt, MSG, pepper, paprika, chorizo, and sausage.
  7. Let simmer for 20 minutes. Add carrots, potatoes, sweet pepper and chickpeas.
  8. Cook until carrots and potatoes are tender.
  9. Serve hot. Good for 10 persons.

 


Goto de Callos