When I was separated from my wife, I also quickly learned that women do actually enjoy this dish. Its a nice dish to start and end the evening. Serve with a baguette or some garlic rice. So here's my recipe, hope it works for you too.
Ingredients:
1 Kilo Ox tripe
1 Kilo Ox feet
1 pc. Beef bouillon
4 pc. Bay leaf or dried laurel leaf
2 pc. Whole chorizo Bilbao
3 tbsp Garlic
1 cup Onion cubed
1 cup Tomatoes cubed
1 Cup Cubed bell peppers
3 tbsp Olive oil
1 tbsp Pimenton
1 tbsp Cumin
1 tbsp Thyme
1 tbsp Rosemary
1 tbsp Basil
2 cups Red Wine (Rioja or Tempranillo)
1 can Small can of tomato paste
1 can Garbanzos
Before everything else, get started by simmering the ox tripe and ox feet with enough water to cover. Put the beef bouillon cube in the pot along with some bay leaf. This will take a few hours if you don't have a pressure cooker.
Once the ox parts are tender, set aside and keep the broth.
Cut the chorizo Bilbao (please not chinese chorizo or any cheap chorizo, the worse you can do is use one of those canned local variety) and fry until the oil from the chorizo comes out. (The secret to any good callos is the chorizo). Set aside the chorizo. Put the olive oil and garlic. When the garlic is slightly brown, put the tomatoes, onion and bell peppers. When those have softened, put the pimenton, cumin, thyme , rosemary, ox parts and chorizo into the pot. Mix all the ingredients well in the pot. Pour the red wine (preferably a rioja or a tempranillo). Simmer a bit till the alcohol evaporates. Put the tomato paste and just enough beef broth. Put the canned garbanzos. Add salt and pepper to taste and simmer some more until you get the consistency you prefer. More or less to the thickness you desire. Garnish with some parsley.
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