May 16, 2008 - Ox tripe usually requires long, slow cooking, and that is the secret of extremely tasty, thick, and tender callos. This quintessential Spanish dish uses a combination of ox tripe and ox feet, boiled together in water for two hours or more to ensure a delicate, easily chewed meat.

The gentle cooking also makes for a thick, sticky broth, which actually keeps very well for days in the refrigerator. It is important to rinse the tripe well. Place in a rather large kettle and add cold water to cover. Bring to a boil, then drain immediately. Cut the tripe into pieces and return to the empty kettle.

2.2 lbs ox tripe 2 tbsp olive oil
1 lb ox knuckles 2 tbsp chopped onion
250 g slab of bacon 1 tbsp minced garlic
2 pieces chorizo de Bilbao (garlic sausage)
200 g tomatoes skinned, seeded and chopped
1 small onion, quartered
1 red bell pepper, cut into strips
2 sticks celery, with leaves
400 g chick peas, boiled and skinned
6 cloves garlic 2 tbsp parika sprig of parsley
1 tsp freshly ground black pepper
50 g grated parmesan cheese

Place tripe, knuckles, bacon, sausage, quartered onion, celery, whole garlic cloves, peppercorns and parsley in a large pot and add sufficient water to cover.

Bring to boil, then reduce to simmer. Skim off the froth as it comes to the surface. Remove sausage after 30 minutes and then the other meats as they become tender. De-bone knuckles and cut into chunks. Cut tripe and bacon in a similar way. Cut sausage in half lenghtwise, then diagonally. Strain the stock and set aside

Pour oil into a large casserole and fry bacon to allow fat to render, then remove bacon and drain on kitchen paper. Add minced garlic, chopped onion and tomato to the pan and saute until the liquid is reduced. Replace bacon. Add the other meats, red pepper strips, chick peas, paprika, pepper and reserved stock and bring to a boil.

Reduce heat and allow to simmer for 20 mins, then stir in the cheese. Adjust seasonings to taste. Serve immediately with steamed rice and other dishes.