How to Cook Goto de Callos
Servings: 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
- 1/2 cup sliced chorizo de bilbao
- 1/2 cup sliced sausage
- 2 red and green sweet pepper sliced into strips
- 1 cup canned chickpeas
- 2 tsp. paprika
- 1/4 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:
- In a large kettle, cover tripe with water, and bring to a boil for 10 minutes.
- Pour off water and rinse kettle well.
- Replace ox tripes in kettle and cover with fresh water.
- Bring again to a boil; then lower heat and simmer until tripe is tender.
- Drain tripe and cut into 1 1/2 inch cubes. Saute garlic, and onions.
- Add tripe, tomato sauce, salt, MSG, pepper, paprika, chorizo, and sausage.
- Let simmer for 20 minutes. Add carrots, potatoes, sweet pepper and chickpeas.
- Cook until carrots and potatoes are tender.
- Serve hot. Good for 10 persons.